Basil Pesto Sauce

By Anna Maria Volpi

www.annamariavolpi.com

Ingredients:

  • 4 oz (120 gr) small basil leaves
  • 1 garlic clove, chopped
  • 1 oz (30 gr) pine nuts
  • 1/4 cup (60 cc) extra-virgin olive oil
  • 2 tablespoons parmigiano reggiano cheese
  • Freshly grated salt

Preparation:

  • Wash basil leaves and dry them with a towel. If the basil leaves are large, remove the center stems with a sharp knife.
  • Place the garlic, basil, pine nuts, and one third of the extra-virgin olive oil in a food processor or blender.
  • Run the blade, and stop occasionally to push the paste down.
  • Add some more extra-virgin olive oil.
  • Process the pesto until it is reduced to a fine paste and all the oil has been added.
  • Stir in the grated parmigiano cheese and salt.
  • Transfer to a non-metallic bowl.
  
     
 

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