Pesto Sauce

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Ingredients

  • 2 bunches basil, leaves only, washed
  • 1/2 clove garlic, peeled and germ removed
  • 1 teaspoon pine nuts, very lightly toasted
  • 1 teaspoon finely grated Parmesan cheese
  • 3/4 cup extra-virgin olive oil

How to make this recipe

  1. Bring a pot of water to boil. Plunge the basil into the boiling water and blanch for 2 minutes. Drain the leaves and refresh under cold water. Let cool. Drain, then squeeze the leaves free of excess moisture.

  2. Put all of the ingredients into a food processor and puree until smooth. Transfer to a bowl, cover, pressing a piece of plastic wrap against the surface, and set aside until needed.

Contributed By Published April 2012





459349 recipes/aspen-2002-pesto-sauce 2013-12-06T23:41:34+00:00 Daniel Boulud summer|italian|mediterranean|sauces-and-condiments|8|fast|make-ahead|vegetarian|web-exclusive april-2012,pesto sauce,basil pesto,classic pesto,simple pesto,fast pesto,Daniel Boulud recipes,aspen-2002-pesto-sauce 459349
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