Pesto Potatoescooks Country Food

BASIC PESTO

Basic Pesto image

Traditionally pesto is made in a mortar and pestle and it takes both time and force to pound nuts, garlic, basil and oil into a creamy emulsified sauce. The food processor has certainly shortened the process, but it's still important to slowly stream in the oil to create a smooth, vibrant sauce. Stirring in the Parmesan cheese at the end will thicken the pesto a bit and add extra seasoning.

Provided by Food Network Kitchen

Categories main-dish

Time 10m

Yield about 2 cups of pesto

Number Of Ingredients 6

Ingredients

8 cups packed fresh basil
1/2 cup pine nuts, toasted
2 to 4 cloves garlic
Kosher salt
1 cup extra-virgin olive oil
1/2 cup finely grated Parmesan cheese

Steps:

Pulse the basil, pine nuts, garlic and 1/2 teaspoon salt in a food processor or blender until the basil is finely chopped.
With the machine running, gradually add the olive oil and puree until emulsified. Stir in the Parmesan. To store, transfer to a container, cover and refrigerate up to 5 days.

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