Pesto


Adapted from Mario Batali’s Basil Pesto

Inspired by our friend’s, Mike and Laura, who recently made us fresh pesto, I decided to make my own. I’m serving it this evening with goat cheese filled sweet peppers and on mini toasts. I’m looking forward to the leftovers with fresh pasta for Valentine’s Day, I think.

According to Mario Batali, pesto stores well for several weeks, with a little bit of olive oil on top in a seal containier.

Ingredients
1 large container of fresh basil, leaves pulled off from the stems
1/3 c. olive oil
1/4 c. parmigiano reggiano, grated small
3 cloves garlic
1 large pinch of kosher salt
1 T. pine nuts
2 T. walnuts

Directions
Place garlic in a food processor and pulse. Add basil and nuts. Pulse. Add cheese, salt, and olive oil. Pulse until smooth and creamy. Store in an airtight containier with a thin layer of  olive oil on top.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s