Pesto

30 Nov

3 large garlic cloves
1/2 cup pine nuts
2 ounces Parmigiano-Reggiano, coarsely grated (2/3 cup)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil

With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated. Makes about 1 1/3 cups.

submitted by Amy Dawson

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One Response to “Pesto”

  1. 4dawsons November 30, 2008 at 8:50 pm #

    This is a great recipe for early in the CSA season when we get lots of basil. I make it without the pine nuts or cheese and freeze it in ice-cube trays to pull out over the winter. The other ingredients can be added, but often I used it as flavorings for soups or pasta.

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