This pesto keeps in the refrigerator for a few days in an airtight container and about one month in the freezer.
This short storage time is because of the nuts and cheeses, and the bacteria they contain. If you prefer to keep the pesto longer, omit the nuts and cheeses in the recipe and add them when about to use the pesto.
This pesto is great for pasta; the amount is up to you. Just be careful — the strong taste might not appeal to everyone! You can dilute the pesto with a bit of pasta water to have it blend well with the pasta.
Marc’s Pesto
Introduction
- Cooking time
- 5 mins
- Preparation time
- 15 mins
- Portions
- 6
- Partner
Ingredients
- 5 cups (150 g; 1/3 lb) fresh basil leaves
- 2 tbsp (15 g; 100) pine nuts
- 2/3 cup (50 g) parmesan cheese, grated
- 2/3 cup (50 g) romano cheese, grated
- 4 cloves garlic, cut in half
- 1/2 cup (125 mL) olive oil
- Salt and pepper, to taste
Steps
- Wash the basil leaves under cold water.
- Dab the basil with a dry cloth. Set aside.
- In a small frying pan, roast the pine nuts over medium-high heat. Do not add butter or other oils. Set aside.
- With a cleaver, chop the basil into a puree.
- Add the pine nuts and garlic. Continue to reduce into a puree.
- Add the cheeses and oil bit by bit. Mix well between each addition. Add a quarter of the mixture each time. Season with salt and pepper, to taste.
