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File in: Oil, Relish/condiment

Classic Pesto

Makes 1 cups

  • 2 cups fresh basil (lightly packed)
  • 1/2 cup extra virgin olive oil (the best quality you can find)
  • 1/3 cup pine nuts
  • 2-3 cloves garlic (lightly smashed)
  • salt and pepper, to taste

Combine the basil in with the pine nuts, pulse a few times in a food processor. 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.

On a non-fast day, add 1/2 cup freshly grated Parmesan-Reggiano cheese and pulse again until blended.

Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, over baked potatoes, instead of tomatoes on pizza, or spread over toasted baguette slices.