Homemade Basil Pesto

[Trish]

Homemade Basil Pesto

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: Makes about 3/4 cup

Serving Size: 1/4 cup (4 tbsp)


Ingredients

3 rounded cups fresh basil leaves (about 2 bunches)
1/2 medium garlic clove, germ removed
2 tbsp extra virgin olive oil
1 tbsp toasted pine nuts
2 tbsp grated Parmesan cheese
salt, to taste

Directions

In food processor (don’t use a blender), combine basil leaves and pine nuts.
Pulse a few seconds. Add garlic and pulse again.

Slowly add olive oil while the food processor is on.
Stop food processor and scrap down the sides with a rubber spatula.

Add Parmesan, and pulse again.

Add a pinch of salt if needed and serve.

Don’t worry if your pesto turns black a few minutes after you made it, it won’t change the taste. It’s perfectly normal, it’s caused by the oxidation. To prevent that, top the surface with oil. And if you’ve made too much pesto (I don’t know how “too much” is possible when talking about pesto but who knows…), it freezes very well.

Oh yeah, one last thing. Pesto does not like to be (re)heated – at all. It looses all its wonderful flavors. Believe me, I tried, and I was very disappointed. So if you’re planning on using it with pasta, add pesto directly into warm pasta. Or don’t defrost it using the microwave, leave it at room temperature.

http://www.notenoughcinnamon.com/2012/06/27/homemade-basil-pesto/