Ingredients:
- one or two bunches of fresh basil
- a handful of pine nuts or walnuts (either one will do; walnuts are cheaper and easier to find)
- a handful of good quality grated parmesan cheese
- extra virgin olive oil (for blog purposes I'll write EVOO, not to evoke Rachael Ray)
Directions:
- Loosely pack the basil in a food processor. Add the walnuts and parmesan and pulse until you get a finely chopped mix, verging on a paste.
- While the food processor is still running, SLOWLY add the EVOO in a THIN STREAM. Keep the food processor going until you've got a medium paste.
- You don't want your pesto to be too thick or too runny. You may want to stop the food processor a couple of times if you're not sure about consistency.
Making pesto takes practice. Trust me, I've had to throw batches away of it myself. If you're consistent, you'll make a fine pesto in no time.
Bon appetit!
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