Pesto – Diary4Cook.org

01 21 12 jarred

Ingredients:
4 cups packed basil leaves, washed and dried
1/4 cup pignoli (pine nuts)
2 ounces grated Parmigiano-Reggiano
1/2 – 3/4 teaspoon salt (to taste)
1/2 cup extra virgin olive oil
1-2 tablespoons softened unsalted butter (optional)
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Direction:

Place the basil on the bowl of the food processor. Sprinkle with the pignoli, cheese and salt. Pulse 12-15 times. Wipe down the sides of the processor and pulse 5 times. Add the olive oil and butter, and process for 10 seconds, wipe down the sides of the processor, and finish with another 5-10 seconds processing. Divide into glass jars and top with a thin coating of olive oil. Even with Nonna’s butter, it still oxidizes quickly! Store in the refrigerator or freeze in serving-size batches.