Fresh Pesto

Serving Size: 10

Fresh, simple ingredients make this pesto better than any store bought brand. Makes enough for 2 pounds of pasta. Use in soups or on eggs, chicken, fish, or vegetables. Note: This is a fresh sauce so use within 5 days or freeze for later use.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15

Recipe Serving Size10

Cooking Tools Required

Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula

Ingredients

For the food processor:

2 cup fresh basil leaves firmly packed, about 4-6 bunches
6 tablespoon pine nuts
4 clove garlic finely chopped
1/2 teaspoon Kosher salt more or less to taste
2/3 cup extra virgin olive oil

Mix in by hand:

1/2 cup parmesan cheese grated, preferably Parmigiano Reggiano
1/4 cup pecorino Romano cheese grated

Instructions

Wash and dry basil thoroughly. Place basil leaves, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste.
With the motor running add the olive oil, and process for another 5 seconds.
Place pesto in a bowl and mix in the cheeses. If pesto is too thick add a bit more olive oil.
Taste and correct for salt.

Nutrition