Pesto Genovese
by jennifer ann cunanan
serves: 6
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Grean, creamy sauce. Traditionally, Pesto was used only for pasta (spaghetti). Today you will find many uses for it. Drizzle over salad, add cream to use it as a dip, topping for pizza, and so many others.
This recipe is authentic! I learned it while living in Florence! |
| Ingredients: |
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1/2 kilo |
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Italian Sweet Basil |
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2 cloves |
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Freshly chopped Garlic |
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3 tablespoons |
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Fresh Pine nuts, roasted |
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2 cups |
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Olive Oil |
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2 tspns |
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Sea Salt (or to taste) |
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1/2 cup |
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parmesan cheese |
| Directions: |
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Wash Basil Leaves, take stems of and spin dry in salad spinner. Toss into Food Processor half of basil leaves. Add Olive oil and pulse. Add more leaves and all other ingredients except remaining oil and cheese and pulse little by little until creamy. Add cheese and oil little and at a time until all combined. Store in little sterilized jars. Best served the day after.
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