Friday, October 14, 2011

Homemade Basil Pesto

Homemade Basil Pesto
(1 cup)


1/3 cup Pine nuts, toasted (see note below)
2 cups Fresh Basil Leaves
3 cloves Garlic, peeled
½ cup Extra Virgin Olive Oil
½ cup Grated Parmesan Cheese
½ tsp. Salt and Black Pepper (each)


Place toasted pine nuts, basil and garlic in a food processor with the blade attachment.  Plus this mixture on high for 5 or 6 times and then leave in the on position as you add the olive oil slowly.  Let this process for 30 to 45 seconds and then scrape the sides down with a rubber spatula and process another 15 seconds.  Scrape sides one more time and add the parmesan cheese, salt and pepper.  Process another 15 to 20 seconds and scrape into a small bowl.  It is now ready for use.

Note:               My favorite way to use pesto is with gnocchi.  Gnocchi is
                          an Italian dumpling made from potato, flour and eggs.
                          You can find them dry, frozen or fresh in supermarket’s
                          ethnic aisle.  Just cook according to directions and toss
                          with some pesto.  You can substitute any pasta shape for
                          the gnocchi if you prefer.

Note:               There are many other uses for pesto.  Just find the one that
                          works for you.

Note:               Pesto freezes well too.  I know some people will put in ice
                          cube trays to freeze and then will what they need for an

Note:               To bring out the flavor of the pine nuts, it is best to toast them.
                          Just use a dry small sauté pan over medium heat and toast for
                          about 5 minutes.  Remember to toss continuously until golden

Ideas for Future Efforts

No comments:

Post a Comment