Pesto the Classic

 I love pesto.  It is unsurpassed on pasta but also wonderful to dip a crusty bread,   served with fish, drizzled as a garnish, used as a spread, etc.  A food processor is a handy tool when making pesto.  Try varying the nuts..I've used pine nuts, walnuts, almonds, and combinations.  A little spinach will keep it green.

  • 2 packed cup fresh basil stems removed, washed and patted dry
  • 1/2 cup pine nuts, toasted
  • 1/2 cup good extra virgin olive oil
  • 1/2 cup grated parmesan, romano, asiago, or parmagianino reggiano
  • 3 cloves garlic minced 
  • pat of butter
  • pinch of salt and pepper
  • 1 lb pasta
  • Grated cheese for serving (about a cup)
  • Basil for garnish
  • In food processor first mince 2 cloves garlic  
  • Toast pine nuts in broiler or toaster oven being careful not to burn...takes about one minute
  • Add basil leaves, nuts, and cheese, and pat of butter , salt and pepper and while processor is running pour olive oil through shoot til desired consisitancy about 1/2 cup
  • Boil water for pasta and when el dente drain reserving a cup of pasta water to thin dish
  • Toss pasta with flame off with pesto using extra pasta water for desired creaminess
  • Garnish with basil add more grated cheese and serve.
Pesto the Classic
Total Time:0 hour(s) 25 minutes
Prep Time:15 min.
Cook Time:10 min.
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