Classic Basil Pesto
Recipe By: Michael Lomonaco
Serving Size: 1
Categories: Condiments, Sauces
2 cups Basil leaves
1/2 cup Extra-virgin olive oil
4 Garlic cloves; peeled
1/4 cup Pine nuts or shelled walnuts
1 teaspoon Salt
1 teaspoon Freshly-ground black pepper
1/2 cup Grated Parmesan cheese
Wash the basil well and spin dry in a salad spinner. Place the
basil leaves into the bowl of a food processor and add the olive oil.
Process by pulsing until the basil begins to puree. Add the garlic,
nuts, salt and pepper and process until a smooth sauce is achieved.
Add the cheese and pulse for 10 seconds to combine before pouring into
a jar or plastic container for refrigerated storage. Float a thin
layer of olive oil on top of the pesto for airtight refrigerated
storage, or freeze. This recipe yields 1 1/2 cups finished pesto sauce.
Recipe Source:MICHAEL'S PLACE with Michael LomonacoFrom the TV
FOOD NETWORK - http://www.foodtv.com
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