Basic Basil Pesto Recipe
By
Kate Ramos
Difficulty: Easy |
Total Time:
5 mins
|
Active Time:
|
Makes:
1 heaping cup
Pesto has as many uses as it does variations. This basic basil version can brighten up any number of things, from grilled corn to vegetable soup, or use it as a pizza sauce like we do on our Crisp Bacon, Asparagus, and Goat Cheese Grilled Pizza.
Game plan: The pesto can be made up to 3 days in advance. To store, place in a container and press plastic wrap on top of the pesto so it is touching the surface. Cover with a lid or another piece of plastic wrap and refrigerate until ready to use.
INGREDIENTS
- 4 cups tightly packed basil leaves (about 5 ounces)
- 1/2 cup finely grated Parmesan cheese (about 1 ounce)
- 3 tablespoons toasted pine nuts (about 1 ounce)
- 1 medium garlic clove, finely chopped
- 3/4 teaspoon kosher salt
- 1/3 cup olive oil
INSTRUCTIONS
- Combine all ingredients except oil in the bowl of a food processor fitted with a blade attachment. With the motor running, add oil in a slow, steady stream until evenly incorporated. Stop and scrape down the sides of the bowl, then pulse to finish incorporating all ingredients.
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...+READ
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!-COLLAPSE