Adapted from Fran Claro, The Italian Pantry
3 cups basil leaves
2 cloves garlic, minced
1/2 cup Parmigiano Reggiano cheese, roughly grated (optional)
1/2–3/4 cup extra virgin olive oil
3 tablespoons toasted pine nuts
1/2 teaspoon salt (more or less to taste)
1/2 teaspoon freshly ground pepper (more or less to taste)
Dried red pepper flakes to taste
- In blender or food processor, pulse all ingredients until thick and creamy.
- Add more or less oil or a bit of water to reach desired consistency.
- If you are storing this for later use, put a few tablespoons of olive oil in the jar after you’ve filled it with the pesto to keep it fresh and green.
Yields about 1–1 1/2 cups. Prep time, 15 minutes.
Cook’s note: Serve on top of pasta, as a pizza sauce, or as a spread on your favorite sandwich. Great with mozzarella and tomato in a salad.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com