| Serves: |
Makes 1 cup |
| Cooking Time: |
30 minutes |
Versatile pesto goes a long way. Whether tossed traditionally with pasta or used as a spread for pizza or sandwiches, it can be made a couple of days in advance to have on hand or frozen.
Ingredients:
| ½ cup |
peanuts, toasted |
125 mL |
| 3 |
garlic cloves, chopped |
3 |
| 4 cups |
packed basil leaves |
1 L |
| ⅓ cup |
olive oil |
75 mL |
| ½ cup |
freshly grated parmesan |
125 mL |
| |
salt and pepper to taste |
|
Directions:
Place cooled toasted peanuts and garlic in a food processor. Pulse until coarsely ground. Don’t pulse too much or you’ll have peanut butter. Add basil leaves and pulse until combined and finely chopped and a puree begins to form.
With machine running, slowly drizzle in oil until combined. Add 2 tbsp (25 mL) more oil if you would like pesto a bit saucier. Turn into a bowl and stir in Parmesan, salt and pepper to taste. Delicious as a pasta sauce or a sandwich or pizza spread. Makes about 1 cup (250 mL).
To view a PDF version of this recipe, click
here.