Wednesday, May 27, 2009

Basil Pesto

Here is my recipe for basil pesto. So versatile you could top so many things with it: fish, chicken, sandwiches, pizzas, veggies, etc.

2 Tbsp pine nuts, toasted
1 big garlic clove
1 cup basil, just eyeball it (I used a couple of those small packages you find in the produce section at Publix.)
1/4 cup parmesan cheese
pinch of red pepper flakes for a little heat
salt and pepper to taste
olive oil

In a skillet over medium heat toast the pine nuts until lightly golden. In a food processor, add the pine nuts and the remaining ingredients, except for the olive oil. Chop all the ingredients together. Now, while the food processor is running, stream in the olive oil until you reach the desired consistency. About 1/4 cup.

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