Pesto can be served with a number of dishes such as gnocci or you can use it as a marinade for chicken breasts or lamb steaks.  It will keep in an airtight jar in the fridge for a few days but also a good idea is to freeze it in ice cube trays-


2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste


Combine the basil in with the pine nuts, pulse a few times in a food processor. (If using walnuts instead of pine nuts not ready chopped, pulse them a few times first, before adding the basil.)

Add the garlic, pulse a few times more.

Add the olive oil slowly whilst the food processor is still running

Stop the machine and add the grated cheese and make sure all the mixture is in the bottom of the container not all around the sides

Pulse again until well blended

Add salt and freshly ground pepper to taste

Serve with pasta or spread over fresh bread

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{November 4, 2011} {Tags: , , , , }