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.
½ cup (125 mL) peanuts, toasted
3 garlic cloves, chopped
4 cups (1 L) packed basil leaves
⅓ cup (75 mL) olive oil
½ cup (125 mL) freshly grated parmesan
salt and pepper, to taste
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).
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