There are certain recipes that I have been using for decades. This is one of them. Infact I have never buy ready-made pesto because this recipe is SO good and is SO easy to make. Not to mention that I’m sure many of you have been growing your own basil. (Right?). This will be a great recipe to use so you could take advantage of the fresh basil that is available right now.
The recipe is called Pesto Genovese and it’s taken from New Recipes from Moosewood Restaurant (which has been used so much that it has broken in half). If you like this Pesto Genovese recipe, I might even blog about Pesto Di Nocce next!!
Here’s what you need:
You need: 5 ingredients.
INGREDIENTS:
2 1/2 cups firmly packed fresh basil leaves, chopped
2 large garlic cloves, pressed
1/3 cup chopped walnuts, almonds or pine nuts (pine nuts are the best but they are $$$…I used almonds this time)
1/2 cup freshly grated Parmesan cheese
1/2 cup olive oil
salt to taste
INSTRUCTIONS:
1. Whirl the basil, garlic, nuts and Paremesan in a blender or food processor (I use my Cuisinart) until well mixed.
Step One
2. Then add the olive oil in a slow, steamy stream until a smooth paste is formed.
Step 2
3. Drop a dollop of Pesto on each serving of hot pasta and bingo you have a wonderful aromatic meal.
FINAL RESULT:
Goodness.
The recipe states that you may refrigerate the Pesto for several weeks in an airtight jar. Cover the sauce with a thin layer of olive oil to prevent from discolouring.
Serve this with a mixed green salad and some bruschetta and you’ve got yourself a lovely meal.
Happy Cooking!
