My Simple Pesto Recipe

Name: How to cook My Simple Pesto Recipe - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 20 servings
Cuisine: Us

Introduce

Chef :

Chef Brian

My Simple Pesto Recipe

This is my basic recipe, it's easy, not expensive and tastes wonderful. I created it to keep cost down in a restaurant and liked it so much I have used it in every restaurant after. Note: Traditional pesto recipes call for pine nuts, I do not use them as some people have nut allergies and for the expense I feel they do not add much flavor. I also use the stems if they are green and soft as they add flavor, nutrients and volume without compromising texture (do not waste them by throwing them out). - See more at: http://www.kidkulinaire.com/school/frankskitchen/cooking-with-frank/item/436-pesto-sauce#sthash.7nlnPv0N.dpuf

Ingredient

Food ration :

20 servings

Cooking time :

5 mins

3 cups

packed Fresh Basil, leaf and stems (8 ounces by weight ) approximately 3 cups packed

15 ounces

Extra virgin olive oil

2 1/2 cups

Parmesan cheese, fresh grated (not processed)

3 cloves

Garlic

1/2 tsp

Kosher salt or Sea salt (Do not use table salt/ Iodized salt for cooking or for consumption)

dry cup measure

1 cup

liquid measure

1/2 Teaspoon

measure

Collander/Strainer

Cooking instructions

* Step 1

Wash Basil in sink and drain with Collander/ Strainer

* Step 2

Place in food processor (or blender) in order; garlic cloves, basil, parmesan cheese, 1/2 the olive oil, then pulse

* Step 3

Slowly add rest of olive oil while pulsing

* Step 4

Keep pulsing until wet sand consistency, should be uniform in size and texture.

* Step 5

Taste, add 1/2 tsp of kosher salt if needed, never use table salt as it should never be used for cooking, or consumption in my opinion.

* Step 6

Store in refrigerator (will last at least 1 week - can be frozen if making larger batches).

* Step 7

Put away food and wash equipment and let dry

* Step 8

Mix or add to favorite foods for fun twists (Great on; pasta, pizza, in sauces, hummus, salad dressing, dips, mayonnaise, potato salad, gnocchi)

* Step 9

Note: I have used both a food processor and a good blender (Ninja) both worked for me. It is important to put the cheese on top of the basil to help hold down the basil for a smoother and consistent texture through out.

Note: if there is a photo you can click to enlarge it