Basil Pesto recipe
lifted from here
- 1-1/2 to 2 cups Fresh Basil Leaves, washed and stems removed
- 2 Cloves Garlic, peeled, pounded and diced
- 3/4 cup Parmesan Cheese
- 3/4 cup EVOO - Extra Virgin Olive Oil
- 1/4 cup Pinola-Pine Nuts or Walnuts
Using a food processor or blender with cutting/mixing blade attachment, chop/pulverize the basil leaves to very fine texture. Scrape down sides a few times during processing to make sure you get all the leaves to near-puree consistency.
Add the pine nuts and garlic and process/pulse until well mixed.
Add the Parmesan cheese and process until the mixture is pureed and thick.
Pour in the EVOO and pulse to mix gently.
Remove from processor and finish mixing oil gently into the puree. Add more or less oil until your pesto has a creamed butter consistency.
Store in a covered container with a light layer film of olive oil over the top to prevent discoloration. Keeps for several days in the refrigerator.
Recommendation: next time, add olive oil directly to basil, otherwise blender does not work well. --Woozle 20:55, 7 July 2010 (EDT)