This is a very versatile and simple sauce. Simply enjoy it as an appetizer with your favorite cheese, crusty bread and strawberries. My kids love it tossed with pasta.
Crushed Basil Pesto
2 cups Basil leaves ; packed tightly
1 cup Parmigiano Reggiano ; grated
1 Clove garlic ; minced
1 cup olive oil
1/4 cup Pine nuts
Salt & Pepper; to tasteChop basil fine.
Grate fresh parm with microplane.
Toast pine nuts over medium heat until golden. Crush pine nuts so at least each nut breaks.
Mix all ingredients well with a spoon.
Season with salt and pepper.
March 24th, 2009 at 12:08 pm
i just read that pine nuts are not that sustainable as a nut and very delicate. they recommended using pistachios (which i love) instead as they are easier to grow/harvest and a bit cheaper. would you have to change anything about the recipe? could you address a variety of nut usage in the show on wednesday? i look forward to hearing your reply.
ciao’
March 24th, 2009 at 1:51 pm
Thanks for the great idea Wrenchwear. We will talk about that on the Wednesday show.