Welcome to Sunday Shadow Shot!
Inspired by our shadow picture, we are sharing an easy-peasy Pesto Recipe perfect for a dinner"al fresco".
We hope you'll give it a try!
Ingredients:
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
For lots of wonderful Shadow Shots visit Hey Harriet!
Buon Appetito!
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