Presto, Pesto!
By: bottomless kitchen
Published: Friday, October 8, 2010 - 12:52pm

Ingredients




5 cups of fresh basil leaves, lightly packed
 cup extra virgin olive oil
 cup grated parmigiano-reggiano (or pecorino romano)
 cup toasted pine nuts
2 cloves of garlic
1/2 teaspoon black pepper

Preparation

1 Wash and clean basil leaves, towel dry. Pick out any of the fibrous stems or seed buds from the herb. 2 Toast pine nuts in cast iron skillet over medium-low heat. Stir constantly for a few minutes to prevent burning while allows pine nuts to become golden brown. 3 Place all ingredients in food processor (in a large food processor the recipe can be doubled while still being made in one batch). 4 Puree in five second bursts until finely processed. Open up the top and scrape down the sides once or twice to ensure all the ingredients are well incorporated.

About


A snippet from bottomlesskitchen.com: "Makes delicious sauce that can freeze well and be used throughout the winter. So far, we have incorporated into pizza, pastas, sandwiches or bread dips."