Pesto

Name: Pesto
Prep time: 20 min
Total time: 20 min
Yield: 750 ml (3 cups)
Ingredients: 2 cups (500 ml) fresh basil leaves, washed and patted dry; 6 cloves garlic; 1/2 cup (125 ml) pine nuts, toasted; 3/4 cup (180 ml) fresh Parmesan cheese, grated; 1 1/2 cups (375 ml) olive oil; Salt

(10)

Rate this recipe

Preparation 20 min
Makes 750 ml (3 cups)
Freezes Yes

Vegetarian
Gluten-free
Egg-free

See

Ingredients

- 2 cups (500 ml) fresh basil leaves, washed and patted dry
- 6 cloves garlic
- 1/2 cup (125 ml) pine nuts, toasted
- 3/4 cup (180 ml) fresh Parmesan cheese, grated
- 1 1/2 cups (375 ml) olive oil
- Salt

Preparation

- In a blender or food processor, finely chopped the basil leaves, garlic, pine nuts and cheese. Reduce the speed and drizzle in the olive oil until the mixture is creamy and slightly grainy. Season with salt, to taste. Store the pesto in an airtight jar for 2 to 3 weeks in the refrigerator or 6 months in the freezer. Add a thin layer of olive oil on the surface of the pesto to prevent oxidation. On contact with air, it tends to darken. This is not a sign of deterioration of the pesto.

Pesto

Categories

Ingredients

Preparation

Personal Note