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Pesto Genovese

The basil is loving our hot humid weather. I had more than enough to make a batch of pesto.

 I use my food processor to mix all the ingredients.


The recipe originally came from a James Beard cookbook. He adds a little parsley which isn’t always done, but I do like the flavor.

4 cups fresh basil leaves
3 cloves of garlic
1/2 cup pine nuts
1/2 cup Italian (flat leaf) parsley
1 teaspoon salt
1/2 to 1 cup olive oil – to your taste.
1/2 cup Parmesan cheese

Put first five ingredients in the food processor with 1/2 cup of oil. Process, adding more oil to make a paste as dry or wet as you like. Add cheese and process a few more seconds.

I enjoy this fresh on pasta, as a spread on sandwiches or brushed on grilled vegies. This recipe makes a large amount, so what’s left goes into ice cube trays and is frozen to use through the winter. Just defrost and use as you would fresh, or pop a cube in a pot of beef stew or minestrone for added flavor.

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