{"id":133,"date":"2010-04-06T03:03:46","date_gmt":"2010-04-06T08:03:46","guid":{"rendered":"https:\/\/vivaciouschef.com\/?p=133"},"modified":"2014-05-11T11:41:05","modified_gmt":"2014-05-11T16:41:05","slug":"pesto","status":"publish","type":"post","link":"https:\/\/vivaciouschef.com\/?p=133","title":{"rendered":"Pesto"},"content":{"rendered":"

The more I talk to people I learn that, while most know what pesto is, they have no clue how to make it. When I try to explain that it’s easy, they think I am nuts. Honestly, if you have a food processor, this is a snap – PLUS, you will impress everyone and you can’t even mess it up.<\/p>\n

\"\"<\/a>Pesto<\/strong><\/p>\n

1 oz fresh basil leaves
\n3 T toasted pine nuts
\n2 cloves garlic
\n\u00bd c. extra virgin Olive Oil
\n5 T Parmesan, grated
\n1 lb pasta<\/p>\n

In a food processor, pulse the basil and garlic about 5-7 times. Then add the nuts and continue to pulse the mixture another 4-6 times. With the food processor on low, slowly drizzle in the oil until it is all combined; then shut it off. Add the cheese, and pulse 3-5 times until it has just incorporated. Done.<\/p>\n

\nYou can now toss your pesto with cooked pasta, add it to chicken, use it as a pizza topping, make\u00a0Pesto Pea Salad<\/a>, or . . .
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\n**To toast the nuts, put them in a dry (no oil) pan over low heat and shake them every couple of minutes to prevent burning. This will take a little while – keep your eye on it! You will know they are done when they get a light brown color (and smell really good). Also, make sure to keep any extra pine nuts in the fridge.<\/div>\n

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