Original recipe by Giada de Laurentiis
DIRECTIONS:
In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste.
INGREDIENTS:
- 2 packed cups fresh basil leaves
- 1/4 cup toasted pine nuts* (toasted at 400 degrees F for 5 minutes)
- 1 clove garlic
- 1/2 teaspoon kosher salt, plus extra for seasoning
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 2/3 cup extra-virgin olive oil
- 1/2 cup (1 1/2 ounces) grated Parmesan
DIRECTIONS:
In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste.
*Note: I didn't have pine nuts and substituted pecans instead.
*When making pasta, reserve at least a cup of pasta water to thin out the pesto. I had to add 1/4 cup pasta water for this recipe.
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