2013-09-19 / From The Garden

Simple Pesto Recipe

Makes 1 1/2 cups pesto

Serves 6 (tossed over one pound of fresh cut pasta)

4 cups fresh basil leaves
¼ cup pine nuts
5 cloves garlic, peeled
½cup Pecorino-Romano cheese,
finely grated
¾ cup extra virgin olive oil
1 cup Italian flat-leaf parsley

Place all ingredients in a food processor. While mixing, slowly add the olive oil through the tube. As the ingredients begin to break down they will turn to a very bright green. Salt and pepper to taste, although the Pecorino Romano cheese minimizes the need for salt. Freeze or enjoy the pesto immediately.

If covered pesto is left in the refrigerator for a week, the top will start to turn dark green to black. This does not mean the pesto has turned. Simply skim off the dark bits from the top and the pesto is once again ready to use. However, do not use refrigerated pesto after two weeks.

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