Wednesday, June 16, 2010

Basil Pesto

I went to the farmer's market last week and I couldn't resist picking up a bunch of fresh basil so that I could make a homemade batch of basil pesto! This is the recipe that I've cobbled together after considering a number of different recipes. I like to add only a little salt and then eat the pesto on top of salty crackers such as Kashi's TLC regular crackers.

Note: This pesto is garlicky. Feel free to reduce the garlic if it seems like too much for you.

  •  1 bunch fresh basil, washed and mostly dried (about 2 cups packed leaves)
  • 1/3 cup pine nuts or walnuts (I use pine nuts mostly)
  • 3 cloves garlic (or less if you are not fending off vampires)
  • 1/2 cup olive oil
  • 1/2 cup shredded cheese: Parmigiano Reggiano or Pecorino Romano
  • salt and pepper to taste
Add basil leaves and nuts to food processor, pulse to combine. Use a paddle to scrape larger pieces down into the mixture. Add garlic and pulse further. Add olive oil in a small stream while processing. Add shredded cheese and salt/pepper to taste. Sprinkle additional nuts and cheese on top for garnish.

Serve immediately, or cover with layer of platic wrap or waxed paper before refrigerating.

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