This basil sauce is traditionally made using a mortar and pestle to pound it into a paste. This recipe uses a food processor for an easier preparation, but you could also use a blender. Pesto can be used as a pasta sauce, a sandwich spread, or a stuffing enhancement. It also is the perfect condiment to stir into minestrone.
Hands-on: 15 minutesTotal: 15 minutes
- 2 cloves garlic, peeled
- ⅓ cup pine nuts
- 2 cups packed fresh basil leaves
- ½ cup olive oil
- ¼ cup grated Parmesan cheese
- ½ tsp. salt
- 1 tsp. plain yogurt
- Preheat oven to 350ºF. Lay the pine nuts out in an even layer on an ungreased baking sheet pan; bake for 10 minutes. Set aside.
- In a food processor, chop the garlic and nuts together to make a paste.
- Add the basil and 2 tablespoons of the oil to the food processor and process with the nuts and garlic.
- With the processor running and the pour hole on the top open, pour the rest of the oil in a thin stream into the basil mixture to form a purée.
- Add the Parmesan cheese and salt, and process to blend.
- Store with a teaspoon of plain yogurt stirred into the pesto to prevent it from turning black.