Pesto Genovese

1 head (or more) peeled garlic cloves
2 dozen (or more) large fresh sweet basil leaves
4 sprigs parsley
1/2 C pine nuts
1/2 C (or more) freshly grated Parmesan cheese
1 C (or more) virgin olive oil
salt to taste

Thoroughly blend all ingredients except the olive oil in a food processor. Gradually add the oil while still processing until a thick smooth sauce is obtained. Tweak to taste. Experiment with exotic basil variants at your own risk.

Exact amounts are unimportant since one always seems to want more garlic and more basil. Serve with any pasta, adding additional fresh Parmesan, and perhaps finely chopped parsely, to garnish. Or add to minestrone. Or serve with blanched fresh green beans. Or spread on baguettes for breakfast if desparate.

Make multiple recipes and freeze in ice cube trays, then transfer to freezer bags for the long haul through Wisconsin winters etc.

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