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Summer Basil Pesto
By Tested and perfected in the Sur la Table kitchen
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Summer Basil Pesto
By Tested and perfected in the Sur la Table kitchen
Share
1 garlic clove
ΒΌ cup grated Parmigiano-Reggiano cheese
1 tablespoon pine nuts, toasted
1 cup basil leaves
5 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
In a food processor fitted with a metal blade, add garlic, Parmesan cheese and pine nuts and process until mixture looks like fine breadcrumbs. Add basil and olive oil and blend to make a smooth mixture. Taste and adjust seasoning with salt and pepper.
