During my last internship, I was awakened to two amazing flavors that I had never dreamed of cooking with. First, garlic. Sure, I add garlic salt and/or powder to about everything I make but never had I minced my own fresh garlic cloves. So good!
Next, pesto. Amazing pesto, added to everything from pasta to sandwiches. I love the full flavor it adds to the most basic of ingredients! I have since came across several recipes calling for Pesto and when I went to the store, I couldn't find it. I was bummed beyond belief. But once I got my very own food processor, I knew this was first on the list to make. Since then, I have added it to a few meals that I will post about in the future. So stay tuned!
This picture by no means does the pesto justice. Once again, I encourage you to judge by taste and not by looks!
Pesto
Source: SimplyRecipies
Ingredients
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Salt and freshly ground black pepper to taste
1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (When using fresh basil, use the leaves and only the stalks that are connected to the leaves)
2. Add the garlic, pulse a few times more.
3. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.
3. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.
4. Add the grated cheese and pulse again until blended.
5. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.
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