Food on the Hill: Pesto

 
This Week’s Recipe:
 
Pesto
 
Photo by Sue York/ladailypost.com
 

Ingredients:

4 oz. fresh basil leaves, stems removed and cleaned

2.25 oz pine nuts

6-8 cloves of garlic

½ cup (or more) olive oil

1/3 cup Parmesan/Romano cheese

 

Directions:

 

Photo by Sue York/ladailypost.com

 

Clean basil leaves in a salad spinner, if you have one. If you don’t, you can clean them under running water before you take them off the stems. Dry them well. 

 

Photo by Sue York/ladailypost.com
 

In a food processor, put the pine nuts and the cloves of garlic and chop them for about 15 seconds.

 

Photo by Sue York/ladailypost.com

 

Put all of the basil leaves in the food processor at once on top of the nut mixture, and begin to chop them. Drizzle the olive oil into the feed slot as it is chopping. You can put as much or as little oil as you want as you chop. It is your judgment as to how viscous you want the finished product to be. Mix with any hot pasta or gnocchi, serve at once.

 

Pesto

 

Photo by Sue York/ladailypost.com
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