Classic Basil Pesto | PCC Natural Markets

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Classic Basil Pesto

Yield: 1 to 1 1/2 cups

Your rating: None (3 votes)
Your rating: None (3 votes)

The pesto with which we are most familiar comes from the city of Genoa in Italy. It is based on basil, garlic, pine nuts, olive oil and cheese. I have included a recipe for the original and a few of my favorite twists on the theme. Each of these incorporates a selection of fresh herbs and various complements.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free


If you choose to prepare this recipe in the most classic manner you will need a mortar and pestle. Working in small batches, add half the garlic to the mortar and crush it well with the pestle. Then add half the pine nuts. Tear 1 cup basil into small pieces and add to the mixture. Add enough oil to crush everything into a paste and then fold in half of the cheese and salt. Repeat with the remaining ingredients.

Here is a much simpler (albeit not nearly so satisfying) method: Place all of the ingredients in the bowl of a food processor or blender and blend until smooth.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on July 14, 2007

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