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Herb Pesto
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Description
In the IPC Kitchen, pesto is used quite frequently to flavor just about everything we serve for lunch. Traditionally, a mortar and pestle were used to crush fresh basil leaves, garlic, pine nuts, cheese, and olive oil. However, with the use of a food processor, you can easily prepare a delicious pesto with unlimited variations.
Ingredients
- 2 cups Fresh Herbs (basil, Cilantro, Italian Parsley)
- 1 teaspoon Kosher Salt
- 2 cloves Garlic
- ¼ cups Pine Nuts
- ½ cups Olive Oil, Extra Virgin, Plus More If Freezing
- ⅛ teaspoons Freshly Ground Pepper
- ½ cups Finely Grated Parmesan
Preparation
Combine the herbs and kosher salt in a food processor and pulse until coarsely chopped. Add garlic, pine nuts and process until coarsely chopped. Add half of the oil and process until fully incorporated and smooth. Season with pepper and extra salt if needed.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an airtight container or ice cube tray; drizzle a little oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
Note: Try adding parsley to your basil pesto to give it a vibrant green color.
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