RCI-SC.005.0131.001
Pesto Sauce
Pasta with pesto sauce Farmers' Market Recipes by the Commonwealth of Massachusetts Department of Agricultural Resources, public domain government resource—original source of recipe Pesto Recipes large collection of Pesto recipes.
Prep25 min
Cook25 min
Total50 min
Servings4
Difficultybeginner
Ingredients
- bunch of basil1 medium
- – 6 tablespoons olive oil4 unit
- garlic cloves2 unitskinned and crushed
- pine nuts or walnuts1 ounce
- 1 ounce
Method
1
Lightly toast the pine nuts or walnuts in a dry pan over medium heat for 2-3 minutes, stirring frequently until fragrant, then set aside to cool slightly.
2
Rinse the basil bunch and pat dry thoroughly with paper towels to remove excess moisture.
3
Strip the basil leaves from the stems and discard the stems; roughly chop the leaves to make them easier to blend.
4
Place the chopped basil, crushed garlic cloves, and toasted nuts into a mortar or food processor.
5
Pound or pulse the mixture until it reaches a coarse, paste-like consistency, breaking down the ingredients without creating a completely smooth purée.
6
Gradually add the olive oil while continuing to stir or pulse, incorporating it slowly to emulsify and create a cohesive sauce.
7
Fold in the grated Parmesan cheese until fully combined, mixing gently to preserve the texture and bright color of the pesto.
8
Taste and adjust seasoning as needed before serving with pasta, bread, or as a condiment.