Cooking with a Manicure

Perfecto Pesto

Rocket-Basil-Pesto-with-Pine-Nuts-and-Ricotta

Serves 4
20 minutes

  • 1/3-cup pine nuts
  • 7 to 8 cloves chopped garlic
  • 5 ½ cups fresh basil leaves
  • 1-teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups very good quality olive oil
  • 1 1/3 cup Parmesan
  • Fresh pasta found at Lafayette Gourmet- I advise the fresh spinach, perfect with the pesto

preparation:

Place pine nuts and garlic in food processor for about 20 seconds. Add the basil leaves, salt, and pepper. Slowly pour the olive oil into the top of the processor while running until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.

Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top, this will keep the pesto tasting fresh longer.

 

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