This is the traditional Italian recipe for basil pesto made with lots of fresh basil. *Secret chef’s technique: Sprinkle fresh parmigiano reggiano on your pasta first, after the pasta is cooked, then add the pesto. The cheese will stick the pesto to the pasta and create the perfect texture.
| Prep Time | 10 minutes |
| Servings |
cup
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Ingredients
- 1 bunch fresh basil washed and dried
- 2 cloves garlic large
- 1/2 cup pine nuts
- 1/2 cup parmigiano reggiano grated
- 1/2 cup olive oil extra virgin
- 1 T salt
- 1/2 tsp black pepper freshly ground
Ingredients
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Instructions
- Toast the pine nuts in a 300 degree oven for 5 minutes. Watch them closely. They will burn.
- Put all the ingredients except the olive oil in a food processor and blend streaming in the olive oil slowly until everything is mixed. Add extra oil if needed.
Recipe Notes
This recipe will make enough pesto for 1 pound of dried pasta. Store in the refrigerator for up to one month. The best technique to use it is to sprinkle fresh parmigiano reggiano on your pasta first, after the pasta is cooked, then add the pesto. The cheese will stick the pesto to the pasta and create the perfect texture.