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Pesto Genovese

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Ingredients
  Garlic 6 Clove (30 gm), chopped
  Fresh basil leaves 16 Large
  Parsley sprigs 2
  Parmesan cheese 6 Tablespoon
  Chopped pine nuts/Walnuts 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Olive oil 1⁄2 Cup (8 tbs)
Directions

In mortar and pestle or in electric blender, crush or blend all ingredients except the oil to a smooth paste.
Slowly blend in oil and stir until smooth.
Serve with hot pasta; toss pasta with 1 to 2 tablespoons butter with pesto to taste.
Leftovers may be placed in a small jar, covered with olive oil, and refrigerated.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Interest: 
Healthy

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