One of my favorite Italian dishes is cheese tortellini with fresh Pesto sauce. I have 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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