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Basil Pesto

Recipe Introduction


If you grow your own basil, always pick the leaves in the morning of the day you intend to use them, and place cut stems in a glass of water.

This recipe for pesto can be frozen and it can last well into the winter. Serve it tossed with fettuccine or spread on bread.

Makes 2 cups (enough for 1 1/2 pounds of pasta)

2 large handfuls basil leaves, about 3 cups
3 tablespoons Parmigiano-Reggiano
1 to 2 tablespoons pine nuts
2 garlic cloves, chopped
1 cup extra-virgin olive oil

Pulse basil, cheese, pine nuts, and garlic in a food processor until finely chopped. With the machine running, pour in olive oil in a thin, steady stream, blending until the mixture is well combined and emulsified. Serve.

PESTO ICE CUBES:

Preserve the taste of summer by freezing pesto in an ice-cube tray. After preparing this simple pesto recipe, fill each cell of a tray with about 1 tablespoon of pesto, and freeze. Remove frozen cubes from tray, and store in a freezer bag. Thaw before using, using one to two pesto ice cubes for each serving of pasta.

Recipe found on Martha Stewart's website





List of Ingredients









Instructions