Classic Pesto

Aug 25, 2020

If you grow your own basil at home, then you can whip up a batch of this whenever the spirit moves you. It is the flavor of summer, especially when served with home- or locally grown tomatoes.
2 cups firmly packed basil leaves
2 garlic cloves
3 tablespoons pine nuts
½ cup Parmigiano-Reggiano cheese
¼ teaspoon freshly ground black pepper
⅔ cup extra-virgin olive oil
  1. Rinse the basil leaves and pat dry. Peel and trim the garlic. 
  2. Put the basil, garlic, pine nuts, Parmigiano, salt, and pepper in a food processor and puree. With the motor running, pour the olive oil through the feed tube and blend until the sauce is emulsified and has the consistency of mayonnaise. Transfer the paste to a bowl. If you are storing it, pour a thin film of olive oil over the top; then cover with plastic wrap. Keep covered in the refrigerator for 1 week.
Makes 1 ½ cups

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