Thursday, September 30, 2010
Basil Pesto.... My favorite version ever!
1/4 tsp salt
1/2 c Parmesan cheese
In the bowl of a food processor add the fresh basil, arugula, garlic, salted mixed nuts, kosher salt and Parmesan cheese. With the motor running add olive oil slowly until all ingredients are finely pureed. Remove pesto from bowl and place in a clean container. Cover until needed for service.
Pesto will last a good week in the refrigerator and freezes very well for later use.
For a little history of Pesto follow the link: http://en.wikipedia.org/wiki/Pesto