Fresh Pesto Recipe No. 2
This smooth-textured fresh pesto is made lighter by omitting the requisite pine nuts which are high in calories. Pesto can be stored in the refrigerator for up to a week in an air-tight glass container. Avoid using plastic containers when storing pesto if possible as they tend to distort the flavor over time.
1/2 cup fresh Italian flat leaf parsley
6 large cloves of garlic
1 1/4 cup fresh grated Parmesan cheese or Asiago cheese
1 teaspoon oregano leaves - no stems
1/2 to 2/3 cup organic virgin olive oil
sea salt and fresh ground pepper to taste
In a food processor fitted with a metal blade combine the basil, parsley, garlic and half of the Parmesan cheese, pulse several times to combine ingredients. Slowly add olive oil while continuing to pulse until mixture makes a thick, smooth sauce. Add the remaining Parmesan cheese and continue processing using the pulse setting until smooth. Salt and pepper to taste. Toss over hot pasta and serve on warm plates with garlic bread and a fresh mixed green salad.
Makes approximately 2 cups of pesto. You can freeze this pesto recipe in portions for use later as a sauce over fish or add to soups and sauces.
Basil Mint pesto: For a fresh variation on this pesto recipe add 1 cup firmly packed, washed and well-dried mint leaves with the basil and parsley.
About the ingredients in this recipe:
Basil: Basil is a tender herb that is easy to grow during the summer months when the low night temperatures stay above 50 degrees. Growing your own basil is easy from seed and very inexpensive. When growing basil make sure that you use only certified organic basil seeds that are non-GMO. Learn more about the health benefits of basil and how to freeze basil in our cooking tips and techniques section of this website.
