Monday, February 27, 2012

Perfect Pesto

Sometimes you just need a simple pasta sauce that doesn't come in a jar, and isn't red ot white. Homemade pesto is so versatile. You can use it as a dressing for grilled chicken, sauce for your pasta (hot or cold), or even as a dipping sauce for Italian bread. It should last a week or so in the fridge if you don't use it all at once. 


  • 2 tablespoons walnuts
  • 2 tablespoons pine nuts
  • 1 cup fresh basil leaves, packed
  • 2-3 cloves garlic, peeled
  • 1 cup finely grated parmesan cheese
  • 4-6 tablespoons olive oil
  • salt and freshly ground pepper
Toast the nuts in a small skillet over low heat until fragrant and golden, about 5 minutes. Be careful not to burn.

In a food processor, combine the toasted nuts with the basil, garlic, parmesan cheese, olive oil, salt and pepper. Process until smooth.

Store in the fridge with a drizzle of olive oil over the top, or freeze in ice cube trays for later usage.

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