Updated: Mar 24
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.
Good Cooking, Good Eating and Good Living!!!