Basil Pesto
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Posted In: Sauces
Page Views: 1349 views
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Course: lunch/snacks
PrintOther Info
servings: 6-10Ingredients
|
U.S. |
Ingredients |
European |
|
2 c |
Basil (fresh) |
120 g |
|
1 c |
Parsley (fresh) |
60 g |
|
4 |
Garlic cloves |
4 |
|
½ c |
Hard cheese (Parmesan or Romano – grated) |
115 g |
|
½ c |
Walnuts (chopped) |
30 g |
|
¼ tsp |
Salt |
¼ tsp |
|
To taste |
Pepper |
To taste |
|
⅛ tsp |
Red pepper flakes (optional) |
⅛ tsp |
|
½ c |
Olive oil |
125 ml |
|
1 Tbs |
Lemon juice |
1 Tbs |
|
2 Tbs |
Water (optional) |
2 Tbs |
Directions
1. Wash, and chop the fresh basil and parsley very fine. Finely mince the garlic cloves. Blend in a medium bowl.
2. Grate hard cheese and chop walnuts. Add them to the bowl.
3. Season with salt, pepper and red pepper flakes. Add olive oil, lemon juice and water if needed. Blend until it forms a smooth, thick paste.
Notes: Pesto can be stored in the refrigerator for a week or more, or frozen for future use. Pesto goes well with chicken and pasta dishes. It is also a tasty sandwich spread.