Pesto
Author: My Dragonfly Cafe
Recipe type: Condiment
Cuisine: Italian
Serves: 1 cup
- 2 c. loosely packed basil leaves, rinsed
- ½ c. pine nuts
- (Pine nuts are expensive, but the preferred nut to use in pesto; walnuts could be substituted.)
- ½ c. parmesan cheese, finely grated
- ½ c. olive oil
- ½ t. sea salt
- ½ t. black pepper
- 3 cloves of garlic, minced
- Pick about 2 cups loosely packed fresh basil. Rinse off and spin in a salad spinner or dry with paper towels.
- Place all ingredients in food processor and begin to pulse.
- Wipe down the sides of the food processor and begin to run on chop/shred mode.
- Repeat the above procedure 2-3 times until thoroughly blended.
- Keep covered and refrigerated until ready to use.
- Store in the refrigerator. Find multiple ways to enjoy this within 1 to 2 weeks of preparing.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/pesto/
3.5.3218