Serves: Makes 1 cup
Cooking Time: 30 min
Versatile pesto goes a long way. Whether tossed traditionally with pasta or used as a spread for pizza or sandwiches, it can be made a couple of days in advance to have on hand or frozen.
1/2 cup peanuts, toasted 125 mL
3 garlic cloves, chopped 3
4 cups packed basil leaves 1 L
1/3 cup olive oil 75 mL
1/2 cup freshly grated parmesan 125 mL
salt and pepper to taste
Place cooled toasted peanuts and garlic in a food processor. Pulse until coarsely ground. Don’t pulse too much or you’ll have peanut butter. Add basil leaves and pulse until combined and finely chopped and a puree begins to form.
With machine running, slowly drizzle in oil until combined. Add 2 tbsp (25 mL) more oil if you would like pesto a bit saucier. Turn into a bowl and stir in Parmesan, salt and pepper to taste. Delicious as a pasta sauce or a sandwich or pizza spread. Makes about 1 cup (250 mL).