Fresh Basil Pesto Sauce
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Yields: 8
Instructions
Toast pine nuts in a skillet, stirring constantly, until lightly browned. Transfer to a platter to cool. In a food processor, puree basil leaves and garlic together. Add cheeses, pine nuts, salt and pepper, blend until well incorporated and a smooth paste is produced. With the processor still running, add oil in a steady, thin stream until all the oil is added. Adjust salt and pepper, to taste.
Ingredients
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Basil leaves Notes: 4 cups, , clean and dry
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garlic Notes: 3 cloves, , peeled
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pine nuts Notes: 1 cup, , toasted
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Parmigiano-Reggiano cheese Notes: 1 cup
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Pecorino Romano cheese Notes: 3/4 cup
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extra virgin olive oil Notes: 1 1/4 cups
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Freshly ground pepper Notes: 1/2 teaspoon
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sea salt Notes: 1/2 teaspoon