directions
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1
Wash, pat dry, and stem the basil leaves
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2
Put basil, garlic, pine nuts and salt in a mortar, blender or food processor
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3
Pulverize until you have a smooth paste
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4
Add the cheese and mix until thoroughly combined
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5
Slowly blend in the olive oil
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6
Salt and pepper to taste
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7
Let stand for 5 minutes. When basil is out of season, try parsley instead
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8
Thin the pesto with a few tablespoons of cream or hot pasta cooking water before tossing with hot pasta
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9
Makes about 1 cup and serves 4.
Classic Basil Pesto
ingredients
- 2 cups lightly packed fresh basil leaves
- 4 garlic cloves, minced
- 1/4 cup pine nuts or walnuts
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons freshly grated Pecorino Romano cheese
- 1/2 cup olive oil
- salt and freshly ground pepper to taste