MARTHA STEWART’S CLASSIC PESTO
½ cup pine nuts
4 cups lightly packed fresh basil leaves (2 ounces)
½ cup finely grated Parmesan cheese
1 clove garlic
coarse salt and ground pepper
1/3 cup extra-virgin olive oil
1. Preheat oven to 350°F.
2. Spread nuts on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Remove from baking sheet to prevent further browning. Let cool completely.
3. In a food processor, combine nuts, basil, cheese, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth.
Yield: 1 cup
Recipe Source: Everyday Food
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