Saturday, May 15, 2010

Non Garlic Pesto

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2 cups packed fresh basil
1/4 cup pine nuts
2/3 cup olive oil
1/2 cup freshly grated Pecorino cheese
dash of Kosher salt
dash of pepper

1. Place basil and pine nuts in a food processor and pulse until coarsely chopped. 
2. Add in olive oil until fully incorporated and the mixture is smooth. Add salt and pepper.
3. Transfer the pesto into a serving bowl and stir in the cheese.

Yields 1 cup, 16 servings.
1 tbsp per serving. 

Try serving as a dressing over a light salad (above), or with tomatos or cucumbers as a dip. 

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