A great basil pesto is so versatile. It's great as a pasta sauce, tossed in with eggs, or blended with a can of garbanzo beans to make a sandwich spread. Make sure to toast your nuts in the oven under the broiler for a few minutes before adding to the food processor!
Makes 1 cup pesto.
Ingredients:
2 cups fresh basil leaves
2 tablespoons pine nuts, toasted
1 clove garlic, minced
1/2 cup Sartori Parmesan cheese, grated
1/4 cup olive oil
l lemon, zested and juiced
1/2 teaspoon crushed red pepper flakes
pinch of salt
Preparation:
1. Add basil, toasted pine nuts, garlic, parmesan cheese, lemon zest, lemon juice, and red pepper flakes to a good processor. Blend until smooth, about 30 seconds.
2. Slowly add in the olive oil with the food processor running, pulsing until smooth.
3. Add salt to taste. Store in an airtight container and refrigerate.
Makes 1 cup pesto.
Ingredients:
2 cups fresh basil leaves
2 tablespoons pine nuts, toasted
1 clove garlic, minced
1/2 cup Sartori Parmesan cheese, grated
1/4 cup olive oil
l lemon, zested and juiced
1/2 teaspoon crushed red pepper flakes
pinch of salt
Preparation:
1. Add basil, toasted pine nuts, garlic, parmesan cheese, lemon zest, lemon juice, and red pepper flakes to a good processor. Blend until smooth, about 30 seconds.
2. Slowly add in the olive oil with the food processor running, pulsing until smooth.
3. Add salt to taste. Store in an airtight container and refrigerate.