August 20, 2010, Newsletter Issue #320: Standard Basil Pesto
Tip of the Week
Make sure to use fresh, bright green basil leaves for the best flavor.
Wilted leaves or those with brown or black spots are old and bruised and will not produce good results.
You must use freshly grated Parmesan Cheese, pre-grated will not do in this recipe.
2 cups Fresh basil leaves
2 cloves Garlic, chopped
2 ounces Pine nuts
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup FRESH Parmesan cheese
1/2 cup Olive oil
1. Remove basil leaves from their stems, rinse well to remove any sand, and pat dry.
2. Place the basil, garlic, pine nuts and 1/2 teaspoon salt in the food processor, grind into a thick paste. Add the grated Parmesan cheese and process until well mixed and quite smooth.
3. With the food processor running, slowly add the oil until all combined. Taste and adjust seasonings as required.
4. Pour into a bowl.
Recipe yield: 1 cup pesto sauce
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