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Basil Pesto




Source of Recipe


Suzanne Somers Daily Recipe


Recipe Introduction




PROTEINS/FATS AND VEGGIES; LEVEL ONE

MAKES 1 CUP


Pesto is a staple in every Italian kitchen. I am never without it in my refrigerator. When I come home from a long trip, I always know I have a Level Two meal in the house if there’s pasta in the pantry and a jar of pesto. There are many, many ways to use pesto. Serve it over fresh tomatoes and buffalo mozzarella. A dollop of pesto is great on your favorite soup. Or try it as a topping for chicken or lamb. Pesto also makes a great roasted chicken—rub the pesto underneath the skin of the chicken so that the pesto is between the skin and the breast meat. Then rub the outside of the chicken with additional pesto before baking.



List of Ingredients






1 or more garlic cloves
3 tablespoons unsalted butter
1/4 teaspoon ground white pepper
Pinch of freshly grated nutmeg
1/2 cup freshly grated Parmesan cheese
2 cups loosely packed basil leaves (stems removed)
1/4 cup flat-leaf parsley leaves (stems removed)
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper



Recipe




To a food processor fitted with a steel blade, add the garlic, butter, white pepper, and nutmeg. With the processor running, add the Parmesan, then the basil and the parsley. Trickle the oil into the processor until the sauce is smooth. If necessary, add a little hot water to the sauce in order to reach the desired consistency. Then add salt and pepper to taste.