Basic Pesto
Yvonne served this delicious recipe at the Cultivating Young Cooks event
at Missouri Botanical Garden
on August 18, 2018.
2 cups (packed) fresh basil leaves
¼ c toasted pine nuts
1 clove garlic
½ t salt, plus more to taste
¼ t freshly ground black pepper, plus more to taste
about ⅔ c extra virgin olive oil
½ c freshly grated Parmesan cheese
In a blender, pulse the basil, pine nuts, garlic, ½ t salt, and ¼ t pepper until finely chopped.
With the blender still running, gradually add enough olive oil to form a smooth and thick consistency.
Transfer the pesto to a medium bowl and stir in the Parmesan cheese.
Season with more salt and pepper to taste.
To toast nuts for pesto, bake them on a cookie sheet at 400 degrees F for 5 to 10 minutes, stirring occasionally. Watch them so they don’t burn.
The pesto can be made 2 days ahead. Cover and refrigerate.