Pesto - from www.12tomatoes.com

By dublinburro

This green sauce originates from Genoa, Italy, and is traditionally ground together with a mortar and pestle. In fact, 'pestle' and 'pesto' share the same Latin root. Of course, we've come a long way since the days of needing a mortar and pestle. They're perfectly acceptable to use, but if you're looking for something faster a blender or a food processor work just fine.

Ingredients

• 2 cups packed fresh basil leaves
• 3 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil
• kosher salt and freshly ground black pepper to taste
• 1/2 cup freshly grated Parmesan cheese

Details

Servings 1
Adapted from 12tomatoes.com

Preparation

Step 1

Put the pine nuts in a dry frying pan and cook over medium-low heat, stirring frequently for about 3 minutes.

Add basil and pine nuts in a food processor. Pulse a few times.

Add the garlic and cheese, then pulse a few more times.

Slowly add the olive oil while the food processor is on. Occasionally stop to scrape down the sides of the pan with a rubber spatula. Add salt and pepper to taste, then pulse a few more times to combine.

Serve with pasta or use as a spread over toasted baguette.

Enjoy!