Pesto
- Makes 1 1/4 cups
- Prep time: 15 minutes
- Total time: 20 minutes
Ingredients
- 1/2 cup pine nuts or walnuts
- 4 cups loosely packed fresh basil or parsley leaves
- 1/2 cup finely grated Parmesan cheese
- 1 garlic clove
- salt and pepper
- 1/2 cup extra-virgin olive oil
Directions
- Preheat oven to 350°. Spread nuts on a rimmed baking sheet; toast in oven until golden and fragrant, tossing occasionally, 5 to 8 minutes. Let cool completely.
- In a food processor, combine toasted nuts, basil, Parmesan, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour olive oil in a steady stream through the feed tube; process until smooth.
Note: If not using immediately, the sauce should be refrigerated; cover with plastic wrap, pressing it directly on the sauce to preserve the bright color. This sauce will keep for up to three days.
Source: Everyday Food - Issue 4, Page 28.