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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Basil Pesto

Adapted from America’s Test Kitchen

Ingredients: 

¼ cup pine nuts, almonds or walnuts, toasted
3 garlic cloves, peeled
½ teaspoon salt
2 cups packed fresh basil leaves, torn
2 Tablespoons fresh parsley leaves (optional)
¼ cup extra-virgin olive oil
¼ cup finely grated Parmesan cheese or Pecorino Romano

Recipe directions: 

In a mortar, pound the nuts, garlic, and salt into a paste with the pestle. Add basil one handful at a time and mash into the nut paste; repeat with remaining basil and parsley. Stir in olive oil and parmesan. Season with salt and pepper to taste.

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