Classic Basil Pesto | PCC Natural Markets

Classic Basil Pesto

Yield: 1 to 1 1/2 cups

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

The pesto with which we are most familiar comes from the city of Genoa in Italy. It is based on basil, garlic, pine nuts, olive oil and cheese. I have included a recipe for the original and a few of my favorite twists on the theme. Each of these incorporates a selection of fresh herbs and various complements.

Ingredients

Preparation

If you choose to prepare this recipe in the most classic manner you will need a mortar and pestle. Working in small batches, add half the garlic to the mortar and crush it well with the pestle. Then add half the pine nuts. Tear 1 cup basil into small pieces and add to the mixture. Add enough oil to crush everything into a paste and then fold in half of the cheese and salt. Repeat with the remaining ingredients.

Here is a much simpler (albeit not nearly so satisfying) method: Place all of the ingredients in the bowl of a food processor or blender and blend until smooth.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on July 14, 2007

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: basil, pesto, pine nuts

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