Fresh Basil Pesto Recipe

[charisstoma]

Fresh Basil Pesto Recipe
http://www.simplyrecipes.com/recipes/fresh_basil_pesto/

Prep time: 15 minutesYield: Makes 1 cup

Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto will stay greener longer that way. Halving the basil with spinach will mute the flavor if you don't like it so strongly flavored.


Ingredients
2 cups fresh basil leaves, packed (or 1 C basil leaves 1 C baby spinach)
1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup pine nuts (or chopped walnuts)
3 garlic cloves, minced (about 3 teaspoons)
Salt and freshly ground black pepper to taste


Method
1 Process basil leaves and nuts in food processor and pulse a several times.

Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

2 Slowly add the olive oil in a steady small stream, while the food processor is running, this will help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.

Stir in some salt and freshly ground black pepper to taste.
Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.



If you want to make and save pesto:
Omit the cheese (it doesn’t freeze well).
Line an ice cube tray with plastic wrap, and fill with the pesto.
Freeze and then store pesto cubes in freezer bag.
To use, defrost and add in grated cheese.