Go Back
–+ servings

Pesto Paste

300kcal
Share Print
Prep 10 minutes
Cook 5 minutes
Total 15 minutes
Servings 1

Ingredients

  • 4 bunch fresh basil
  • 8 cloves garlic
  • asiago or parmesan (grated)
  • pine nuts
  • olive oil (as needed)
  • 1 hot chile peppers, seeded and chopped (or more to taste)

Method

  1. Pick as fresh basil as you can find. Works really well if you use a mix of different basils (I’ve used mixtures of sweet, Thai, purple u0026 spicy and they all work well). http://en.wikipedia.org/wiki/List_of_basil_cultivars
  2. Wash it well.
  3. Place in food processor (to make this large a batch I fill my 8 cup processor about 3/4 of the way with slightly compressed leaves)
  4. Add all other ingredients, except olive oil
  5. Pulse, adding olive oil to get mixture to mix properly, stop u0026 scrape outside of bowl at least once.
  6. Can pulse to either chunky or smooth depending on how large you want your pine nuts to be

Nutrition

Calories300kcal

Notes

  • Freezes well by placing in small serving dishes (about 3 tablespoons in volume)on a cookie sheet. Once frozen I remove the pucks from the glass bowls u0026amp; place in a ziplock bag.
  • To use I simply thaw u0026amp; add enough olive oil to make it a liquid u0026amp; coat my pasta or flat bread.

    • Private Notes

    Click here to add your own private notes.

    Tried this recipe?

    Let us know how it was!