Sunday, October 14, 2007

Homemade Pesto

1/4 c. olive oil (or cooking oil)
1/2 c. chopped nuts (walnut, almonds, or pine nuts)
2 c. firmly packed fresh basil leaves
1/2 c. grated Parmesan or Romano cheese
4 cloves garlic, peeled and quartered
1/4 t. salt
black pepper

If using a food processor, combine oil, nuts, basil, cheese, garlic, pepper and salt, processing until nearly smooth. If you're using a blender, it will be easiest to first chop the basil and nuts before adding them to the mixture.

See? It's that easy.

I like to make a huge batch and freeze individual portions. Pesto's optimal life in the freezer is 3 months.

1 comment:

Neil said...

From Neil Bailey, the husband who usually processes the pesto. An immersion blender works much much better than a normal blender. We got a Kitchen Aid immersion blender just for interviewing with Whirlpool and it's my favorite kitchen utensil.