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From Wildfire Farm--CSA Online Market
<p>I have been eating pesto since my first job in a restaurant in college. It was so exotic back then. It’s more common now, but I love it just as much. It is wonderful served on toast with a slice of tomato, or with pasta or meats.</p>Source: Molly Katzen, the original Moosewood Cookbook (Entered by Marcie Brewster)
Serves: makes many small servings, or enough to dress pasta for 2 to 4
2 cup loosely packed basil leaves
1/3 cup pine nuts, pecans, walnuts, or sunflower seeds
1/3 cup freshly grated parmesan cheese
2 cloves garlic
1/2 tsp. sea salt
1/2 to 3/4 cup extra virgin olive oil
Step by Step Instructions
- Grate cheese. Peel garlic. Remove stems and any flowers from basil.
- Place the cheese, nuts, garlic, and salt in the bowl of a food processor, and process for 10 to 15 seconds or until all is ground finely.
- Add the basil leaves to the food processor and replace the cover. Turn the machine on and while it is running, slowly add the olive oil through the top in a slow, steady stream until the consistency is like like a thin paste. Stop and scrape the sides of the bowl and process again if necessary.
- Since pesto will oxidize and lose its brilliant green color when exposed to air, cover the pesto with plastic wrap on its surface. It's still good to eat, and will turn color only at the surface.
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