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Wednesday, April 30, 2008

Basil Pesto

A while back I made spinach pesto and used it as the base for a chicken pasta sauce. It was so easy to make and a nice change from the tomato based sauces I am use to, that I thought I would try a basil pesto this time. I had fresh basil in my fridge and every time I opened the door the smell was so fresh and uplifting I couldn't resist. I thought it would make a nice sauce for pasta, a spread for a grilled veggie sandwich, pizza sauce and/or mixed with mayonnaise to dip veggies or potato wedges in.

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan
1/2 cup extra virgin olive oil
1/3 cup pine nuts
2 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

In a food processor combine the basil, pine nuts, cheese, garlic, and salt and pepper. Pulse in a the food processor. While pulsing slowly add the olive oil in a constant stream. Add more salt and pepper if needed.

Makes 1 cup.
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Jessy and her dog Winnie said...

Yum! Basil pesto is so tasty, and versitile!

Vicarious Foodie said...

I've made my own pesto twice, and I've used it for sandwiches and french fries. Isn't it strange that I haven't used it for pasta yet? That's what I need to do next.

Yours looks fabulous, by the way.

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