I have been making lots of Basil Pesto this year and love it.
My Basic Recipe:
3 1/2 cups pack Basil
4 large Cloves Garlic
3 - 4 tb pine nuts
1 cup Olive Oil
1 cup Parmesan Cheese
Salt
Pepper
Using food processor I pulse Basil, then add garlic and pulse, add pine nuts and pulse, slowly add oil while pulsing, then add cheese salt and pepper and pulse.
I cook up a lb of Angel Hair pasta and serve. I put the Pesto in a bowl and let everyone spoon their desired amount onto the pasta.
I have been using Genovese Basil myself, what kind of Basil is everyone else using?
Dean
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