• Tommy Centola

Basil Pesto

Updated: Jan 4

This week, I am featuring a classic Italian sauce, Pesto. Pesto has many different variations and uses. If you have ever had pesto, more than likely you had Basil Pesto.

2 cups fresh Sweet Basil, rinsed and dried, large stems removed

2 or 3 cloves Garlic

1/4 cup toasted Pine Nuts

1/2 cup Extra-Virgin Olive Oil

1/2 cup Parmigiano-Reggiano cheese, freshly shredded or grated

Salt and Pepper to taste

Place basil, garlic and nuts into a food processor or blender and pulse to chop coarsely. With the machine running, slowly add oil, forming a loose sauce. For immediate use, add cheese and pulse a few more times to combine thoroughly. Add salt and pepper to taste.

One of my favorite uses it to spoon some pesto into an Alfredo sauce to create a herbal sauce.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

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