Pesto Recipe
The taste of this particular Pesto recipe has occupied my senses so much that I hardly ever go for any other recipe of Pesto. A yummy Side Dish dish that I recommend to my friends is this recipe of Pesto. Cheese is the most important ingredient in Pesto. This Italian recipe of Pesto is relished the world over. I suggest that you try out this Pesto recipe, and tell me how you find it.
Ingredients
1/4 cup (60 ml) plus 1 tablespoon (15 ml) olive oil
2 tablespoons (30 ml) pine nuts (pignolias)
1 cup (250 ml) tightly packed, rinsed, drained, stemmed fresh basil leaves (do not use dried basil)
2 medium cloves garlic
1/4 teaspoon (1 ml) salt
1/4 cup (60 ml) freshly grated Parmesan cheese
1 1/2 tablespoons (22 ml) freshly grated Romano cheese
Directions
Heat 1 tablespoon (15 mL) of the oil in small saucepan or skillet over medium-low heat.
Add pine nuts; saute, stirring and shaking pan constantly until nuts are light brown, 30 to 45 seconds.
Transfer nuts immediately to paper towel-lined plate to drain.
Combine pine nuts, basil leaves, garlic, salt and remaining 1/4 cup (60 mL) oil in food processor or blender container.
Process until mixture is evenly blended and pieces are very finely chopped.
Transfer basil mixture to small bowl.
Stir in Parmesan and Romano cheeses.
Pesto can be refrigerated, covered with thin layer of olive oil, up to 1 week; or pesto can be frozen for several months.
Thaw and bring to room temperature before using.
Add pine nuts; saute, stirring and shaking pan constantly until nuts are light brown, 30 to 45 seconds.
Transfer nuts immediately to paper towel-lined plate to drain.
Combine pine nuts, basil leaves, garlic, salt and remaining 1/4 cup (60 mL) oil in food processor or blender container.
Process until mixture is evenly blended and pieces are very finely chopped.
Transfer basil mixture to small bowl.
Stir in Parmesan and Romano cheeses.
Pesto can be refrigerated, covered with thin layer of olive oil, up to 1 week; or pesto can be frozen for several months.
Thaw and bring to room temperature before using.
