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Pesto

ChefTips's picture
Ingredients
  Canned anchovy fillets 2 Cup (32 tbs)
  Garlic 4 Clove (20 gm)
  Toasted pine nuts 1 Cup (16 tbs)
  Grated parmesan cheese 3⁄4 Cup (12 tbs)
  Coarse sea salt 1 Tablespoon
  Extra virgin olive oil 2 Cup (32 tbs)
  Sea salt To Taste
  Pepper To Taste
Directions

In a food processor, pulse basil, garlic and toasted pine nuts for about a minute, scraping down with a rubber spatula.

Next, add the grated parmesan cheese and sea salt. Slowly blend in the olive oil, a little at a time.

Season with fresh cracked pepper and additional salt if desired.

To prepare a basic pesto pasta, mix 2 cups cooked whole wheat penne pasta with about 1/2 cup fresh pesto. You can use any type of pasta you like and add fresh diced rotisserie chicken if desired.

Sprinkle with additional grated parmesan cheese, toasted pine nuts and fresh basil leaves if desired.

If you can't find pine nuts or just don't want to spend the money, walnuts are a great substitute. Hope you enjoy this.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Side Dish
Taste: 
Savory
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Nut
Servings: 
4

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