Pesto

Basil often darkens in pesto, but you can brighten its color by adding a little parsley. If you have a good blender, use it here instead of a food processor, because it will give the pesto a smoother consistency. Although this recipe makes only about 3/4 cup pesto, its strong herbal flavor gives it enough punch to sauce on pound of pasta.

Pesto
Pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

0.75

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

0.75

servings

Ingredients

  • 3

    garlic cloves, unpeeled

  • 2

    cups packed fresh basil

  • 1/2

    cup extra-virgin olive oil

  • 1/4

    cup pine nuts, walnuts, or almonds, toasted (3 to 8 minutes over medium heat)

  • 1/4

    cup grated parmesan cheese

  • 2

    tablespoons fresh parsley (optional)

  • salt and pepper

Directions

1. Toast the garlic in an 8 inch skillet over medium heat, shaking the pan occasionally, until fragrant and spotty brown, about 7 minutes. Transfer the garlic to a plate and let cool before peeling. 2. Process the peeled garlic, basil, oil, nuts, Parmesan, and parsley (if using) in a blender or food processor until smooth. Season with salt and pepper to taste. 3. When tossing the pesto with pasta, add some of the pasta cooking water as needed to loosen the consistency of the pesto.

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