PESTO

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Oh! PESTO!!!! The glories of summer in a spoon. You can freeze pesto for a wonderful reminder of summer in January. You can add it to pasta or gnocchi, seafood, chicken, meats... Or just treat yourself to a spoonful. If you freeze, I suggest you leave the cheese out & add it when you unfreeze. At that time, you can add more of any of the other ingredients if you want. You can make this in a food processor or the traditional mortar & pestle. 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.

Provided by Soma Sengupta

Categories     Sauces

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 6

2 cups fresh basil leaves, packed
1/2 cup freshly grated romano cheese (about 2 oz, Romano gives a stronger sharper flavor) or 1/2 cup parmesan-reggiano cheese (about 2 oz, Romano gives a stronger sharper flavor)
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves, minced (about 3 teaspoons)
salt & freshly ground black pepper

Steps:

  • In a food processor: Place the basil leaves and pine nuts into the bowl of a 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. While the food processor is running, slowly add the olive oil in a steady small stream. Occasionally stop to scrape down the sides of the food processor.
  • In a mortar: Place pine nuts, basil, garlic and salt in the mortar and grind with a pestle until paste. Add cheeses and drizzle in olive oil, beating with a wooden spoon.
  • Store in jars, topped with a very thin coating of extra virgin olive oil to just cover the pesto. Or, line ice cube trays with oiled plastic wrap & fill with pesto to freeze.

Nutrition Facts : Calories 363.8, Fat 37.7, SaturatedFat 6.1, Cholesterol 11.1, Sodium 129.8, Carbohydrate 3.2, Fiber 0.8, Sugar 0.6, Protein 5.7

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