Oh...how I wish I were there with you when you were appreciating all that freshness of the basil and pine nuts. Just beautiful.
I can almost smell how good you made that pesto...the color alone speaks volumes ;o)
Thanks for sharing a part of your vacation activities ;o)
Cost per serving $3.61 view details
- 4 oz. fresh basil
- 4 tablespoons of grated Parmesan cheese
- 2 tablespoons pinoli nuts (pine nuts)
- 3 cloves garlic
- 1/2 cup extra virgin olive oil (light in flavor)
- 1 lb Trofiette
- Wash the basil leaves in cold water and dry them on a towel. With a marble mortar and wooden pestle pound the garlic into a paste. The garlic should not overwhelm the basil. Add some salt and grind it into the garlic paste (Donât use large grain salt). Add the basil a little at a time and with a gentle swirling motion grinding it into the garlic. You get the best taste by gently grinding the leaves. At this point add the pine nuts, a handful at a time. When the nuts are soft and incorporated start adding the cheese. Begin to add the extra virgin olive oil. It is important the flavor of the oil is light so that it doesnât overwhelm the flavor of the basil. The light olive oil of the Luguria blends perfectly with the basil mixture.
- The preparation should be done at room temperature and as quickly as possible to avoid oxidation.
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|Amount Per Serving||%DV|
|Serving Size 52g|
|Recipe makes 4 servings|
|Calories from Fat 252||94%|
|Total Fat 28.56g||36%|
|Saturated Fat 4.6g||18%|
|Trans Fat 0.0g|
|Total Carbs 1.33g||0%|
|Dietary Fiber 0.3g||1%|