Basil Pesto
Source of Recipe
From "Williams-Sonoma Comfort Food"
List of Ingredients
- 1 or 2 cloves garlic
- � cup pine nuts
- 2 cups packed fresh basil leaves
- � cup extra-virgin olive oil
- � cup freshly grated Parmesan cheese
- Kosher salt and freshly ground pepper
Instructions
- With a food processor running, drop the garlic through the feed tube and process until minced. Turn off the processor, add the pine nuts, and pulse a few times to chop. Add the basil and pulse a few times to chop coarsely.
- Then, with the processor running, add the oil through the feed tube in a slow, steady stream and process until a smooth, moderately thick paste forms, stopping to scrape down the bowl as needed. Transfer to a bowl and stir in the Parmesan. Season to taste with salt and pepper.
- Use the pesto at once, or transfer to a storage container, top with a thin layer of oil, cover tightly, and refrigerate for up to 1 week.
Makes about 1 cup
� Kale Pesto:
Replace the basil with equal parts stemmed kale. Slivered, blanched almonds also make a delicious replacement for the pine nuts.
� Arugula Pesto:
Replace the basil with equal parts arugula, or use 1 part arugula, and 1 part fresh mint leaves.
� Cilantro Pesto:
Replace the basil with fresh cilantro and add 1 teaspoon grated lemon zest.
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