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Basil Pesto

Source of Recipe

"Fresh from the Farmers' Market," by Robin Robertson, VegNews,


Recipe Introduction

"Fresh from the Farmers' Market," by Robin Robertson, VegNews, May+June 2005 Since basil leaves can turn brown when they come in prolonged contact with air, spread in a thin layer of olive oil on top of the pesto before refrigerating in a tightly sealed container. If you omit the soy parmesan, you may wish to add a little more salt. Makes about 2 cups

List of Ingredients


2 to 3 garlic cloves
1/4 cup pine nuts
3 cups fresh basil leaves, firmly packed
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup grated soy parmesan (optional)



Recipe


1. Place the garlic and pine nuts in a food processor and process until minced. Add the basil, salt and pepper, and process until he mixture is ground to a paste. With the machine running, stream in the olive oil, until well blended.

2. Transfer to a bowl, stir in the soy parmesan, if using. Cover and refrigerate until ready to serve.