Basic Basil Pesto Recipe
By
Kate Ramos
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Pesto has as many uses as it does variations. This basic basil version can brighten up any number of things, from grilled corn to scrambled eggs, or use it as a pizza sauce, like on our asparagus and goat cheese grilled pizza.
Game plan: The pesto can be made up to 3 days in advance. To store, place it in a container and press plastic wrap on top of the pesto so that it’s touching the surface. Cover with a lid or another piece of plastic wrap and refrigerate until ready to use. Or freeze up to 1 month.
INGREDIENTS
- 4 cups tightly packed basil leaves (about 8 ounces of whole basil bunches)
- 1/2 cup finely grated Parmigiano Reggiano cheese (about 1 ounce)
- 3 tablespoons toasted pine nuts
- 1 medium garlic clove, finely chopped
- 3/4 teaspoon kosher salt
- 1/3 cup good-quality olive oil
INSTRUCTIONS
Combine all of the ingredients except the oil in the bowl of a food processor fitted with a blade attachment. With the motor running, add the oil in a slow, steady stream until evenly incorporated. Stop and scrape down the sides of the bowl, then pulse to finish incorporating all of the ingredients until smooth.
I want it!
youre wrong about that...Villa's Pesto has just found it's way back into Loblaws! As far as Im concerned, it's even better than homemade; tastes just like the pesto genovese I had in Italy; comes in four amazing flavours too: traditional basil, arugula, sundried tomato, roasted pepper and chives...its sold by weight in the deli...Ive been buying this stuff for years and it disappeared...FINALLY ITS BACK!