Pesto Genovese

Pesto Genovese is summertime at its best! Use as a sauce for pasta, grilled veggies, grilled meats and salads. Freezes well, so you can enjoy it when summer is long gone.

Prep Time: 10 minutes   

WHAT YOU NEED:

Fresh basil leaves (enough to fill at least 3-4 cups loosely packed), washed and drained

1 – 2 cloves garlic, peeled and stem removed

1 Tbsp. white balsamic vinegar or wine vinegar

½ cup pine nuts or walnuts, lightly toasted

½ tsp. salt

¼ tsp. freshly ground black pepper

½ cup extra virgin olive oil

½ cup grated Parmesan cheese

MAKING IT:

In a food processor bowl, add basil, garlic, vinegar, half the nuts, salt and pepper. Process on low for 30 - 45 seconds.  With processor running on low speed, add olive oil in slow steady stream; process until pesto is smooth and creamy, scraping down the bowl once or twice (if necessary, add 1- 2 Tbsp. cold water to get a smooth texture).  

By hand, stir in remaining nuts (this gives pesto some texture!) and Parmesan cheese. NOTE: if freezing pesto, do not add cheese now. 

Place pesto in small containers; pour a thin layer of olive oil over the top of each container to help prevent browning. Store covered in the refrigerator for up to 1 week or freeze for up to 12 months (see Tips for freezing below). Makes about 1-1/2 cups.

NUTRITION:

Nutrition Information per serving (2 Tbsp.): 140 Calories; 14g Total Fat; (2.5g Sat Fat; 0g Trans Fat); 5mg Cholesterol; 180mg Sodium; 1g Total Carb; 0g Fiber; 0g Sugars (includes 0g Added Sugars); 3g Protein

TIPS:

Adding a bit of white balsamic or wine vinegar helps prevent browning.

Pesto freezes well; if freezing, omit cheese when processing and add at serving time.

Whether you freeze or enjoy it now, pour a thin layer of olive oil over each pesto container before covering to prevent browning and freezer burn.

When selecting extra virgin olive oil for pesto, get the good stuff!