Ingredients:
Fresh basil: 2 cups
Parmesan, grated: 1 cup
Pine nuts: 3/4 cup
Olive oil: 3/4 cup
Salt: 1/2 tsp
Cook pasta per package instructions.
For the pesto sauce, pick the basil leaves from the stem, wash, pat dry. Add it to a blender and give a quick blend, then add pine nuts, blend for a few minutes, add the parmesan and blend again. Add olive oil and mix well.
Add to cooked pasta and serve.
Pesto may oxidize to a dark green color. To avoid this, some chefs recommend blanching the basil leaves. I've never tried this method. The dark green color tastes just fine to us.
Fresh basil: 2 cups
Parmesan, grated: 1 cup
Pine nuts: 3/4 cup
Olive oil: 3/4 cup
Salt: 1/2 tsp
Cook pasta per package instructions.
For the pesto sauce, pick the basil leaves from the stem, wash, pat dry. Add it to a blender and give a quick blend, then add pine nuts, blend for a few minutes, add the parmesan and blend again. Add olive oil and mix well.
Add to cooked pasta and serve.
Pesto may oxidize to a dark green color. To avoid this, some chefs recommend blanching the basil leaves. I've never tried this method. The dark green color tastes just fine to us.
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