Adapted from Nourishing Traditions, Sally Fallon
For those who cannot resist it’s smooth, garlicky allure, pesto is a infinitely versatile traditional spread. While many associate it with a topping for pizza or pasta dishes, it is equally well-suited as an accompaniment to fish and meat dishes or even spread on grilled sweet corn.
- 2 cups packed fresh basil leaves, washed and dried
- 2-4 cloves garlic, peeled
- 1/2 teaspoon sea salt
- 1/4 cup toasted pine nuts
- 1/4 cup good quality grated Parmesan cheese
- 1/4-1/2 cup extra virgin olive oil
- Food Processor
- Place basil leaves in food processor.
- Pulse until well chopped.
- Add garlic, salt, pine nuts and cheese and blend well.
- Using attachment for adding liquids drop by drop, and with motor running, add olive oil to form a thick paste.
- Pesto will keep several days, well sealed, in refrigerator; or it may be frozen.