PESTO SAUCE
Ingredients:
- 2 cups basil leaves, tightly packed
- 3 tablespoons pine nuts
- 3 cloves garlic
- Pinch of coarse sea salt
- 1 1/2 ounces Parmiggiano-Reggiano, grated
- 1 1/2 ounces of Pecorino Romano cheese
- 1/2 cup Beyond the Olive California Blend extra virgin olive oil
- optional - 3 tablespoons butter
Directions:
Stem the basil, wash, and dry on a tea towel or paper towels, being careful not to squash the leaves.
When the leaves are dry, put them in a food processor with the garlic, pine nuts and the sea salt, and pulse to your desired consistency.
Drizzle in the olive oil. Hand-Stir in the cheese and taste for seasoning.
Add another pinch of salt and/or the butter if necessary. If serving with pasta, reserve some of the pasta cooking water and add by the tablespoon with the pesto when dressing.
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2 comments
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Thank you. For short term storage I try to make sure the pesto touches no air – so I’ll pack it in a container filled to the brim, or I’ll lay a piece of saran wrap over the top, so that the top doesn’t hit air and discolor as fast.
Beyond The Olive on
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I wanted to tell you about a trick I learned a while ago that prevents pesto from turning brown. Just blanch the leaves for 10 seconds in boiling water, then put them in ice water and drain. Squeeze out extra liquid, use paper towels. Then proceed with the recipe. I have even frozen it in ice cube trays for later.
Inge Kohl on