Pesto Sauce
The fragrance is utterly intoxicating! Beautiful fragrant leaves of fresh basil are blended with a luscious extra-virgin olive oil, savory notes of garlic, along with the nuttiness of Parmesan cheese and toasted pecans.
Equipment
- Food processor
Ingredients
- 1-½ cups fresh basil leaves, packed when measuring
- 1-½ teaspoons chopped garlic, about 2 cloves
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ⅓ cup extra-virgin olive oil
- ¼ cup grated Parmesan cheese
- ⅓ cup chopped toasted pecans
Instructions
- Toss the basil leaves, garlic, kosher salt and black pepper into the bowl of a food processor.
- Process for about 10 to 15 seconds or until the leaves are finely chopped.
- With the processor running, pour the olive oil through the top opening and process for about 10 seconds.
- Add the toasted pecans and pulse about 10 to 12 times or until the nuts are finely chopped and blended into the pesto.
- Transfer the pesto to a small mixing bowl. Add the Parmesan cheese, stirring to combine.
Notes
Super simple to make, a batch makes enough to toss with about 12 ounces of pasta and keeps refrigerated for two weeks.