Crushed Basil Pesto Recipe

Posted on 23 March 2009 by ChefBud

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

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 taste

Chop 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.

Campanella Pasta

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2 Comments For This Post

  1. wrenchwear Says:

    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.

  2. ChefBud Says:

    Thanks for the great idea Wrenchwear. We will talk about that on the Wednesday show.

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