|
|
|
INGREDIENTS
DIFFICULTY: MEDIUM PREP. TIME: 30 MIN COOKING TIME: 0 MIN SERVINGS: 4 COST: MEDIUM
2 OZ. (50 GR.) BASIL LEAVES
|
1 GARLIC, TAKE THE INSIDE PART OF IT OUT
|
2 TBLSPOONS (15 GR.) PINE NUTS
|
1/2 CUP (100 GR.) EXTRA VIRGIN OLIVE OIL
|
2 PINCH OF SALT OR TO TASTE
|
1/2 CUP (4 OZ.) (100 GR.) FRESHLY GRATED PARMIGIANO REGGIANO CHEESE
|
RECIPE
ABOUT 1 HOUR BEFORE STARTING THE PESTO PLACE THE CONTAINER OF THE CHOPPER AND THE BLADES IN THE FREEZER. TAKE OUT OF THE FREEZER AND PLACE THE GARLIC, PINE NUTS AND SALT IN THE CHOPPER. CHOP, PULSATING.
|
THE PINE NUTS AND THE GARLIC ARE SUPPOSED TO BE FINELY CHOPPED
|
ADD THE BASIL LEAVES, A LITTLE AT A TIME AND PULSATE
|
REPEAT UNTIL YOU HAVE FINISHED ALL THE BASIL
|
ADD THE OLIVE OIL AND PULSATE. AT THIS POINT YOU MAY ADD THE PARMIGIANO CHEESE AND PULSATE. ADDING THE CHEESE NOW WILL MAKE THE PESTO SMOOTHER. OTHERWISE:
|
TAKE THE BASIL PUREE OUT OF THE CHOPPER AND PUT IT IN A BOWL
|
ADD THE PARMIGIANO CHEESE AND STIR WITH A SPATULA.
|
THE PESTO WILL BE A LITTLE THICKER
|
. USE YOUR HOME-MADE PESTO FOR ALL OF YOUR RECIPES. YOU MAY REFRIGERATE YOUR PESTO UP TO 2-3 DAYS, BUT YOU SHOULD COVER IT WITH A FILM OF EXTRA VIRGIN OLIVE OIL AND PLACE IT IN AN AIR TIGHT CONTAINER. YOU MAY ALSO FREEZE IT AND TAKE IT OUT OF THE FREEZER AND PUT IT IN THE REFRIGERATOR TO THAW.