Sunday, September 9, 2012

Basil pesto

The king of all sauces out there.

4 cups basil leaves
5 large cloves of garlic
0.5 cup hazelnuts
1.3 cups extra virgin olive oil
1 cup freshly ground parmesan
black pepper

Wash and drain the basil leaves. Pat dry. Add to a food processor, along with the garlic and the nuts. Pulse until chopped.

Add 1 cup of oil, puree until smooth. Freeze at this point, topped with the remaining oil. If eating fresh, then add the cheese, remaining oil and season with salt and pepper.

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