food processor, cheese grater
2 cups basil, packed
1/2 cup fresh grated Parmesan or Romano cheese
1/2 cup olive oil
1/3 cup pine nuts
3 cloves garlic
salt and pepper to taste
Blend basil and nuts in food processor
Slowly add olive oil while blending
Add cheese and pulse again until blended
Add salt and pepper to taste
I have searched and searched for the Perfect Pesto and have finally found my true love! My good friend Rachel and I were planning to make Pesto Pasta dinner and she is the one who somehow found this perfect combination. I think it is not only the amount of ingredients, but the order and process they are prepared in, such as slowly adding the olive oil, and adding the cheese at the end and just pulsing.
Try this on pasta, chicken or fish (antibiotic and hormone free) if you are a meat eater, or just eat it with a spoon! Yes, it’s that good, especially if you are a garlic and basil lover!
For those that want to eat as RAW as possible, another option is to spiralize zucchini with a spirilizer to make raw pasta! Then the only non raw ingredient is the cheese, and if you really want to you can leave the cheese out, though I don’t recommend it because it sure makes it tasty!
I usually double the recipe and eat it over a couple of days. You can never have too much pesto in the refrigerator!