Recipes

Classic Pesto

Name: Michael Huber
Title: Chef Educator

Ingredients:

2 Cups Washed basil leaves (patted dry)
1 Tablespoon Minced Garlic (or to taste)
3 Tablespoons Toasted Pine Nuts
Salt To Taste
½ Cup Extra Virgin Oil
½ Cup Parmigiano-Reggiano Cheese (do not use parmesan from a can)

Method of Preparation:

Add basil, garlic, nuts and salt to the work bowl of a food processor and process, scraping the product down with a spatula, until it forms a paste. In a steady stream, add olive oil and process until smooth, then remove from work bowl and place in another bowl. Stir in grated cheese and taste for seasoning.