When storing, cover the surface of the pesto with plastic wrap to prevent discoloration. The pesto should keep for 2 weeks in the refrigerator.
4 garlic cloves, peeled
4 cups packed basil leaves (about 2 1/2 ounces)
1/4 cup pine nuts
1/2 cup (2 ounces) grated fresh Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup warm water
6 tablespoons extravirgin olive oil
How to Make It
Drop garlic through food chute with food processor on; process until minced. Place basil and next 4 ingredients (basil through pepper) in processor; process 10 seconds. Combine water and oil in a measuring cup. With processor on, slowly pour oil mixture through food chute, processing just until blended.
Tastes good and I like that it's lower in fat than traditional pesto recipes. However, it was quite a bit too salty for my taste and too runny. I think I'll add only 1/4 tsp of salt next time and less water.
I used the whole 1/2 cup and mine was still dry. I also cut back to 3 cloves of garlic, I love garlic and that was enough! Also I took the advice of cutting the salt to 1/4 tsp. Even after all of that it still feels like it needs lemon. Not sure I will make this pesto again.
A terrific pesto with some modifications. I agree with others who say it's a bit too salty. My advice is to start with a 1/4 tsp and add a little at a time to taste, usually I'm good at a scant 1/2 tsp. I also tend towards 3 cloves of garlic, and I agree with another reviewer about the water; 1/4 cup water is plenty, otherwise, you end up with pesto that has the consistency of gazpacho. The called-for amount of water also overly-dilutes the flavor of the basil.
I just started a container vegetable garden and had too much basil right away. I found this recipe made 1/2 the amount added sauteed shrimp for protein. It was GREAT!!! Easy, yummy! Matched it with a container garden salad lettuce, green onions, basil, oregano and tomato. I have never had interest or time to grow and harvest vegetables. I am hooked! Definitely can serve this for company.
I made this with a mix of basil, arugula, and spinach. I did cut back on the salt (as others suggested). We loved it on grilled provolone and tomato sandwiches, tossed with pasta and chicken, as a base for pizza, and more. It does not taste low fat, and it does not lack in flavor!
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