Fresh Basil Pesto
by Daniela MoltaAdapted from NYT Cooking, this fresh basil pesto is as versatile as it is tasty. Use it on pasta, as a marinade, a condiment, or a dip!
Fresh Basil Pesto
Category
Adapted from NYT Cooking, this fresh basil pesto is as versatile as it is tasty. Use it on pasta, as a marinade, a condiment, or a dip!
Original recipe: https://cooking.nytimes.com/recipes/2653-basic-pesto
Ingredients
2 cups fresh basil leaves (no stems)
2 tablespoons pine nuts
2 large cloves garlic
-
½ cup Domaine Lachaal organic extra virgin olive oil
½ cup freshly grated parmesan cheese
- 1 pound pappardelle pasta
Directions
Combine basil leaves, pine nuts, garlic, and extra virgin olive oil in a blender and process until very finely minced
Add the freshly grated parmesan cheese and process very briefly, just long enough to combine
Cook the pasta in boiling salted water until it's tender but not mushy
Heat up the pesto in a pan just until warm. Add the pasta to the pan and mix until combined
Twirl pesto pasta into a bowl, top with parmesan cheese, pine nuts, and basil, and serve
Recipe Note
This recipe yields 2 cups of pesto. Store leftover pesto in the refrigerator or freezer.