Pesto

Name: Pesto
Ingredients: 2 cloves garlic, smashed; 2 cups (500 mL) loosely packed torn fresh basil leaves; 1/2 cup (125 mL) extra-virgin olive oil; 2 tbsp (25 mL) lightly toasted pine nuts; 1 tsp (5 mL) salt; 2/3 cup (150 mL) freshly grated Parmesan cheese (or 1/3 cup/75 mL each Parmesan and pecorino cheese)

6 ingredients

5 steps

Ingredients

2 cloves garlic, smashed
2 cups (500 mL) loosely packed torn fresh basil leaves
1/2 cup (125 mL) extra-virgin olive oil
2 tbsp (25 mL) lightly toasted pine nuts
1 tsp (5 mL) salt
2/3 cup (150 mL) freshly grated Parmesan cheese (or 1/3 cup/75 mL each Parmesan and pecorino cheese)

Directions

1

In blender, on high speed, puree garlic, basil, oil, pine nuts and salt, scraping down sides as necessary.
2

Pulse in cheese.
3

Make ahead: Cover and refrigerate for up to 3 days.
4

Toss with fresh-cooked pasta (add 2 tbsp/25 mL softened butter and 1 to 2 tbsp/15 to 25 mL hot pasta water) or use as a versatile flavoring base.
5

Makes enough for 1 1/2 lbs (750 g) pasta, or 6 servings.