Sep 252017
 

This week, I am featuring a classic Italian sauce, Pesto. Pesto has many different variations and uses. If you have ever had pesto, more than likely you had Basil Pesto.

2 cups fresh Sweet Basil, rinsed and dried, large stems removed

2 or 3 cloves Garlic

1/4 cup toasted Pine Nuts

1/2 cup Extra-Virgin Olive Oil

1/2 cup Parmigiano-Reggiano cheese, freshly shredded or grated

Salt and Pepper to taste

Place basil, garlic and nuts into a food processor or blender and pulse to chop coarsely. With the machine running, slowly add oil, forming a loose sauce. For immediate use, add cheese and pulse a few more times to combine thoroughly. Add salt and pepper to taste.

One of my favorite uses it to spoon some pesto into an Alfredo sauce to create a herbal sauce.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can’t keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

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