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Pesto

Contributors

Cookbook

The Blender Bible

Published by Robert Rose

This image courtesy of Shutterstock

Makes about 1 cup (250 mL)

NotesTo toast nuts, fry in a small skillet over medium heat, tossing often, until lightly colored, about 4 minutes.

Pesto can be frozen after Step 1 for up to 6 months in an airtight container.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

OccasionFamily Get-together

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian

Equipmentblender

Five Ingredients or LessYes

Taste and Texturegarlicky, herby, savory

Type of Dishpasta sauce, sauces

Ingredients

  • 2 cloves garlic, smashed
  • 2 cups (500 mL) loosely packed torn fresh basil leaves
  • ½ cup (125 mL) extra-virgin olive oil 
  • 2 tbsp (25 mL) lightly toasted pine nuts 
  • 1 tsp (5 mL) salt 
  • 2/3 cup (150 mL) freshly grated Parmesan cheese (or 1/3 cup/75 mL each Parmesan and pecorino cheese) 

Instructions

  1. In blender, on high speed, purée garlic, basil, oil, pine nuts and salt, scraping down sides as necessary. Pulse in cheese.

  2. Make ahead: Cover and refrigerate for up to 3 days.

  3. Toss with fresh-cooked pasta (add 2 tbsp/25 mL softened butter and 1 to 2 tbsp/15 to 25 mL hot pasta water) or use as a versatile flavoring base. Makes enough for 1½ lbs (750 g) pasta, or 6 servings.

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