Presto Pesto

By mitzzy

A great recipe for Presto Pesto. Use it on pasta, over pizza, as a sandwich spread or mixed into cooked vegetables or simmering soups and sauces. You can double or triple the basic recipe to make more. And remember a little goes a long way

Ingredients

• Makes One 5 ounce jar
• 1 large clove garlic, peeled
• 1/2 teaspoon coarse sea salt
• 1/3 cup toasted pine nuts or walnuts
• 2 cups packed fresh, stemmed basil leaves wipe with a damp cloth
• 1/3 cup plus 1 Tablespoon extra virgin olive oil
• 1/4 cup grated Parmigiano Reggiano cheese

Preparation

Step 1

Place the garlic, salt and pine nuts or walnuts in a bowl of a food processor fitted with a steel blade. Pulse a couple of times to mince the garlic. Add the basil and pulse two times. Pour the olive oil through the feed tube and pulse until a sauce like texture is obtained. If it seems too thick, add a little bit more olive oil.

Transfer the mixture to a bowl and stir in the cheese. Taste for salt. If you want more, add it.

Transfer the pesto to a jar leaving about 1/4 inch space at the top. Top off the jar with a layer of olive oil to seal out any air. Air causes the pesto to turn brown quickly. Cap and store in the refrigerator. Bring to room temperature and use as needed. Always smooth out the remaining pesto in the jar and re-top with olive oil. Refrigerate any remaining pesto.