Pesto
Derived from the Italian verb pestare ("to pound or crush"), we feature the traditional Genoese pesto recipe and encourage you to adapt it to your taste - arugula and hazelnut, perhaps?
Ingredients
1 cup of fresh basil
1 clove garlic
1/2 cup Parmesan cheese
1/3 cup pine nuts
1/4-1/2 cup extra virgin olive oil
Instructions
Add basil, garlic, Parmesan, and pine nuts to a food processor and slowly drizzle the olive oil until it reaches your desired consistency.
Pesto
Yield: 2-4
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
Derived from the Italian verb pestare ("to pound or crush"), we feature the traditional Genoese pesto recipe and encourage you to adapt it to your taste - arugula and hazelnut, perhaps?
Ingredients
Instructions
- Add basil, garlic, Parmesan, and pine nuts to a food processor and slowly drizzle the olive oil until it reaches your desired consistency.
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