One of my favorite Italian dishes is cheese tortellini with fresh Pesto sauce. If you live in the South of the US, you can grow Basil in abundance. Best with pasta, but also delicious with crackers or baked potato
Italian Basil Pesto
Category: Appetizer, Spread, Sauce
Cuisine: Italian
Prep Time: 20 minutes
Can be frozen in ice cube trays, remove, then keep frozen in zip lock freezer bag up to 4 month. Remove from freezer individually and use as sauce for pasta or baked potato.
Ingredients
- 3 cups fresh dry Basil leaves
- 3 gloves Garlic peeled and chopped
- ½ cup chopped Walnuts
- ½ cup freshly grated Romano or Parmesan cheese
- ½ cup extra virgin olive oil
- ½ cup chopped Walnuts or Pine nuts
- ¼ tsp salt, or more to taste
- 1/8th tsp fresh ground pepper
Instructions
- Pulse walnuts, then add the basil in the food processor or Ninja Mixer. Pulse several times
- Add the garlic and Romano/Parmesan cheese, pulse several times. Scrape down the food processor the sides with a spatula
- Stream in the olive oil (while the food processor is running) in a steady small stream. It will help it emulsify and prevent the olive oil from separating. Occasionally stop and scrape down with a spatula.
- Stir in the salt and pepper to your taste
Notes
Taste good with crackers (add some cream cheese), pasta, cheese tortellini or baked potato
Nutrition information
4 to 6
Serving Size:
1
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