The Recipe Box Menu

Kitchen Guy Pesto

 

Enough for one pound of pasta. Traditionally served with trenette, a flat ribbon pasta similar to linguini but fresh. Sometimes green beans and potatoes are cooked along with the pasta. 
2 cups loosely packed fresh basil leaves
1/3 cup pine nuts
2 medium cloves garlic
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
Salt and pepper to taste.

Process all ingredients except olive oil to a rough paste in a food processor. With the machine running, slowly pour 1/2 cup extra virgin olive oil through the feed tube. If the sauce seems too dry (it should be a thick paste) add a little more olive oil. Season with salt and fresh ground black pepper to taste. Use immediately or store in a covered glass jar in the refrigerator for up to one week.

I also use pesto as a cold spread on crackers or a sandwich. Make a cold pasta salad or even mix pesto into a tuna salad.