Fresh Basil Pesto
- Course: Condiment
- Features: Fast, Holiday (Passover)
Summary:
Nina Simonds serves this nontraditional pesto year-round, but she puts it to especially good use during Passover. Because it is strongly flavored, a translucent schmear on matzoh serves as an hors d'oeuvre.
Simonds also uses it by the tablespoon to flavor a basic vinaigrette, to top roasted meats and store-bought rotisserie chicken, to add depth to minestrone soup and as seasoning for a vegetable melange, which she serves at room temperature.
She says it can be refrigerated indefinitely in an airtight container. Each time you take some out, top the remaining mixture with a little olive oil.
Makes about 2 cups
Ingredients:
- 4 medium cloves garlic
- 4 cups basil leaves, stemmed, rinsed and patted dry with paper towels
- 1/4 cup virgin olive oil
- 1 cup raw pine nuts
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
Directions:
With the motor running, drop the garlic through the top of a food processor or blender, making sure it is evenly chopped. Add the basil leaves and pulse; use a spatula to scrape down the sides. Process until smooth, adding a little oil. Add the pine nuts and pulse to mince evenly. While the machine is running, add the balsamic vinegar and the remaining oil in a slow, steady stream until well combined. Add the salt and pulse several times to combine. Spoon the pesto into a bowl, cover and refrigerate for at least 1 hour.
Recipe Source:
From cookbook author Nina Simonds.
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