Saturday, August 21, 2010

Pesto is my homeboy

Fresh tomatoes and basil from the garden. They're like ice cold milk and an Oreo cookie, the perfect combination. I love using fresh basil to make pesto that i put on sandwiches, flat breads, eggs, and pasta.

Rachel's Pesto:

-1/2 c. olive oil
-2 c. fresh basil
-1 tbs fresh crushed rosemary
-1tsp salt

-3/4 c. shelled pistachios
-3 cloves of garlic, minced
-1/2 c. Parmesan-Reggiano, grated

Pulse the basil, rosemary, garlic, and salt five times in a food processor. Add in the pistachios, and Parmesan-Reggiano, blend until nuts are crushed and combined with the basil mixture. Drizzle in the olive oil and blend until emulsified. Pepper to taste.

Enjoy the tasty paste.

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