Saturday, July 7, 2012

Eric's Basil Pesto

Step 1: Fill processor bowl to top of the knob with basil leaves.
Step 2:  Add rest of ingredients EXCEPT olive oil.
Step3: Run machine until ingredients are finely chopped.
Step 4:  With machine running, add olive oil until desired consistency.
Recipe from Chef Eric Sinnott who introduced me to pesto.
Husband-Tested (many times) in Alice's Kitchen

Pesto tastes wonderful on Grilled Pizza, pasta, tomatoes, potatoes, and in soups.  I usually make several batches at once and then freeze them in small containers. You can usually find fresh basil during the hot summer months at Lost River Market & Deli and Orange County HomeGrown Farmers Markets.  

Fresh Basil Leaves (fill to the top of the plastic knob of the food processor) about 4 cups, tightly packed
1-2 cloves of fresh garlic
1/3 - 1/2 cup nuts (pignoli/pine nuts, pecans, walnuts, or almonds)
1/2 cup freshly grated Parmesan cheese
Pinch of Kosher salt
2 Tablespoons balsamic vinegar
2 teaspoons Dijon mustard
Several drops of Tabasco sauce (I use Local Folks Hot Sauce.)

Olive oil

Add ingredients to the food processor except the olive oil. Allow the food processor to run until the ingredients are well mixed and chopped fine. Then while the machine is still running, drizzle olive oil through the feeder tube until the desired consistency. 

*The garlic, salt, vinegar, mustard and Tabasco can be adjusted to taste.

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