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Pesto, Basil

YIELD

1 cup (good for 1 lb dried pasta=4-8 servings)

PREP TIME

n / a

COOK TIME

n / a

TOTAL TIME

n / a

Ingredients:

  • 2 small        cloves garlic, peeled
  • 3 cups        basil, packed
  • ¼ cup        pine nuts
  • ½ tsp.        salt, or more to taste
  • ¼ cup        parmesan cheese (or more if you wish)
  • 1/2  cup    olive oil, or more to your taste

Make it:

  1. Put the ingredients into the food processor in this order: garlic, pine nuts, basil, and salt. “Pulse” until they are ground a bit. 
  2. Add the parmesan and half of the oil, pulse to grind. DON’T OVER PROCESS THIS or it will get dark and unpleasant. 
  3. Add the rest of the oil and pulse to combine. Taste for salt.
  4. Remove from the food processor with a rubber spatula and put into a glass jar, or bowl if you want to use it right away. Cover with a little olive oil to keep the color green (it oxidizes when exposed to air and will get dark over time.) Put plastic wrap directly on top of it until ready to use.
  5. If you want to use it all right away, then cover it with plastic wrap, directly on the pesto. 

Notes: 
It will be fine in the refrigerator for up to 2 weeks, otherwise freeze it in small jars and pull it out a day before you want to use it. Always cover the top with a little more olive oil after you use some.

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