Pesto is a combination of herbs, salty Parmesan cheese, pine nuts, pungent garlic and olive oil. This simple combination of ingredients has such a wonderful fresh flavor that can turn a simple dish into something fabulous.
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| Photography by Heaven on Hearth |
3 ½ cups of basil leaves
½ teaspoon salt
freshly ground black pepper
¼ cup Parmesan cheese
7 garlic cloves
1 cup extra virgin olive oil
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| Basil, Toasted Pine Nuts, Garlic, Parmesan Cheese and Olive Oil |
In a food processor or blender, add the basil leaves, the pine nuts, garlic, Parmesan cheese, salt, freshly ground black pepper, then stream the extra virgin olive oil on top and blend till smooth. If using blender, start by chopping then liquefy. You will get a smooth paste. Once the pesto is complete. Keep in an airtight jar. I find covering the top of the jar with saran wrap first, then putting on the cover of the jar keeps unwanted air out and the pesto remains a vibrant green color.
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| Vibrant Green Basil Pesto |
This recipe yields 1¼ cups. Voilà. What an easy condiment. Adding a tablespoon or two of pesto to soups, sauces, seafood, poultry or pasta dishes can make such a difference. This is such a versatile little concoction. It makes sauces nice and creamy as well. Add to steamed or grilled vegetables and you have a wonderful and interesting twist too. I sometimes mix it in some soft butter to make a wonderful compound butter.
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