How to make pesto

As a continuation of my blog about our Easter dinner, I made pesto pasta to go with the seared tuna that Ryan made. I think it is a great combination because the taste of pesto does not overpower the main dish. Rather, it brings out the flavor of the fish even more.  The taste and aroma of fresh basil makes this side dish so refreshing. You can even make pesto in advance and store it in the freezer for up to 5 months. If you decide to freeze the pesto, make sure that you put about 2-3 tablespoons of olive oil on top of it before storing it. This will prevent the pesto from drying.

Enjoy!

Pesto

adapted from Barefoot Contessa

  • 1/4 cup walnuts
  • 1/4 cup pignolis (pine nuts)
  • 3 tbsp chopped garlic (9 cloves)
  • 5 cups fresh basil leaves, packed
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 1/2 cups good olive oil
  • 1 cup freshly grated Parmesan

  1. Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper.
  2. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.
  3. Add the Parmesan and puree for a minute.
  4.  Serve with pasta, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
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