Basil Pesto

Recipe adapted fom Food Network Magazine

Recipe adapted from Food Network Magazine

Basil Pesto 

  • 2 cups packed fresh basil leaves, washed
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • Garlic powder and onion powder, to taste
  • 1/2 cup freshly grated Parmesan cheese

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt, pepper, garlic powder and onion powder.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese using a hand immersion blender.

If freezing, transfer to ice cube trays and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and add in cheese using a hand immersion blender.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s