Basil pesto
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Basil, Parmesan, walnuts, garlic and olive oil blended into pesto, plus a quick creamy pesto sauce for pasta.
Ingredients
- 1 cup fresh basil leaves packed
- 1/2 cup grated Parmesan cheese
- 3 tablespoons walnuts
- 2 cloves garlic peeled
- 1/4 tsp kosher salt and coarsely ground pepper each
- ⅓ cup extra-virgin olive oil
- For the creamy sauce: ½ cup heavy cream; 2 tablespoons butter
Equipment
- food processor
- saucepan
Directions
- Put the basil, Parmesan, walnuts, garlic, salt, and pepper in a food processor. Run it while slowly drizzling in the olive oil.
- (Creamy sauce) Combine the cream and butter in a saucepan over medium heat.
- Stir the pesto into the cream and butter until well blended, then simmer for 3 minutes.
Notes
Safety: pesto with raw garlic in oil should be refrigerated and used within a few days, or frozen.