The most basic recipe, that really highlights the essence of this fantastic herb, is pesto. It's simple, pure and perfect. Of course if the olive oil is a diet deal breaker, feel free to cut it to half, add vegetable stock and lemon juice. Little zestier, but still fab.
From my table to yours, happy blending!
Pesto
Ingredients:
- 2 C fresh basil leaves, packed
- 1/2 C freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 C extra virgin olive oil
- 1/3 C pine nuts
- 3 medium sized garlic gloves, minced
- salt and freshly ground black pepper
Directions:
- Combine the basil and pine nuts in your food processor, pulse a few times
- Add garlic, pulse a few times more
- Slowly add the olive oil in a constant stream while the food processor is on.
- Add grated cheese, pulse.
- Add a pinch of salt and pepper
Makes 1 cup. Pesto does freeze well, but freeze without adding the cheese.
Your Pesto is ready for consumption. Toss with fresh pasta or spread over toasted baguette slices. Pour a nice glass of Italian table wine and let the senses go wild. So few ingredients, but what a perfect blend.
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