Classic Basil Pesto

Submitted by: admin on April 2, 2020

Makes Enough For 1 Pound Of Pasta

Ingredients

3 garlic cloves, unpeeled
1⁄4 cup pine nuts
2 cups fresh basil leaves
2 tablespoons fresh parsley leaves (optional)
7 tablespoons extra-virgin olive oil
Salt and pepper
1⁄4 cup finely grated Parmesan cheese or Pecorino Romano cheese

Instructions

  1. Toast garlic in 8-inch skillet over medium heat, shaking pan occasionally, until softened and spotty brown, about 8 minutes; when cool enough to handle, remove and discard skins. While garlic cools, toast nuts in now-empty skillet over medium heat, stirring often, until golden and fragrant, 4 to 5 minutes.
  2. Place basil and parsley, if using, in gallon-size zipper-lock bag. Pound bag with flat side of meat pounder or rolling pin until all leaves are bruised.
  3. Process garlic, nuts, herbs, oil, and 1⁄2 teaspoon salt in food processor until smooth, about 1 minute, scraping down bowl as needed. Transfer mixture to small bowl, stir in Parmesan, and season with salt and pepper to taste. (Pesto can be refrigerated for up to 3 days in bowl with plastic wrap or thin layer of oil covering surface.)

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