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Basil Pesto

July 9, 2013

We have a huge basil plant in our yard and it seems to be one of the few things that we can successfully grow.  I like to call it a bush it is so big.  It’s actually a Thai Basil plant which means it’s a more bitter than regular sweet basil.  I tend to like sweet basil taste a bit better in pesto than the Thai, but I use what I have. I use the pesto as a sauce on pastas, a spread on a sandwich (great for Panini’s), on top of salmon (recipe to follow), or just as a dip with crackers or pita bread.

Difficulty: Easy
Prep Time: 15 min
Cook Time: 0 min
Total Time: 15 min
Yield: 1 cup
Taste: Good

2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

1) Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
2) Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
3) If using immediately, add all the remaining oil and pulse until smooth.
4) Transfer the pesto to a large serving bowl and mix in the cheese.
5) If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Source: Food Network


From → Sauces

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