0 Basil Pesto

Tuesday, April 13, 2010

Is there anything better on crusty Italian bread than fresh pesto?  I can't think of much else...bruschetta, maybe.  But pesto is WAY up there.


2 cups fresh basil leaves, packed (1 one tray of frozen cubes of basil - I like Dorot brand from TJ's)
1/2 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts and/or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Rinse the basil, and measure out your nuts.

 As you can see, I used both pine nuts and walnuts.

If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil. 

Combine the basil in with the pine nuts, pulse a few times in a food processor.  

Or, you can use this nifty frozen basil.

Now, a note about the frozen basil.  I didn't actually have fresh leaf basil in the house when I decided to make pesto, but I had just picked up a tray of fresh frozen cubes of basil.  I get it from Trader Joe's, and the brand is Dorot.  I was hesitant to try it, but decided to go for it.  

Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.

Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

I needn't have worried about using the frozen basil.  I took this to a party and everyone raved, and my husband scarfed the rest of it down later.  It is delicious!

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