Pizza King Basil Pesto HD

Basil Pesto

Makes ¾ cup
Makes Sauce for 1 pound Pasta
¼ cup Pine Nuts, toasted (Almonds or Walnuts can be used)
3 medium cloves Garlic, unpeeled
2 cups packed, fresh Basil leaves
2 Tablespoons fresh Parsley leaves
7 Tablespoons EVOO
¼ cup finely grated Parmesan Cheese or Pecorino
Salt and Pepper to taste
Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, about 5 minutes; set aside. Add the garlic to the empty skillet and toast over medium heat, shaking the pan occasionally, until fragrant and the color of the cloves deepens slightly, about 7 minutes. Let the garlic cool slightly, then peel, and chop.
Place the basil and parsley in a heavy-duty 1-gallon zipper-lock plastic bag. Pound the bag with the flat side of a meat pounder or rolling pin until all the leaves are bruised.
Process the nuts, garlic, herbs, oil, and 1⁄2 teaspoon salt in a food processor fitted with the metal blade, until smooth, stopping as necessary to scrape down the sides of the bowl, about 1 minute. Stir in the Parmesan and season with salt and pepper to taste.

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Howto & Style

Tags:

• food
• italian
• chef
• cook
• albany
• oregon
• pizza king