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You are here: Home / Recipes / Sauces and Stocks / Perfect Pesto

Perfect Pesto

December 28, 2007 by Alison

This hard-to-beat recipe is great to make with friends and freeze in ice cube trays for future meals.

Recipe source:

Cooking With Friends Kitchen

Ingredients

4 oz. fresh basil, washed thoroughly, stems discarded
1 cup flat leaf parsley, washed thoroughly, stems discarded
3/4 cup toasted pine nuts
3/4 cup extra virgin olive oil, plus 2 tablespoons olive oil for sauteeing
9 large garlic cloves
2/3 cup freshly grated Pecorino Romano cheese
½ tsp. Kosher salt
2 ounces of water for blending

Directions

Toast pine nuts until golden (approximately 6 minutes in toaster oven on 375 degrees) shaking pan occasionally. Pick out any nuts that have turned a darker shade of brown. Wash basil and parsley thoroughly, chop and set aside. Peel garlic cloves, chop in thirds and saute in 2 tablespoons olive oil for approximately 2 minutes. Remove from pan quickly before browning.

In a blender, gradually add basil, parsley, olive oil, pine nuts, garlic, cheese and Kosher salt. Add water one ounce at a time to help blend the ingredients. Pesto is finished when the consistency is smooth and creamy and the color turns to a lighter green. Transfer to ice cube trays and freeze.

Serves

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Filed Under: Sauces and Stocks

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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