Monday, July 4, 2011

Fresh Basil Pesto

My garden is really starting to pick up and before I knew it, it was time to harvest some of my sweet basil.  This sauce turned out really well and once I spooned it over some fresh cheese tortellini, it really was perfect.  The basil from my garden gave it that extra special flavor.  If you're looking for something different to serve with your pasta, I highly recommend this recipe.

Source:  Simply Recipes


2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese (I used Romano)
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

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