Pesto

  • Yield: Makes enough for two 8-inch pizzas
Pesto

Source: The Martha Stewart Show, April 2006

Ingredients

  • 20 fresh basil leaves
  • 1/2 cup coarsely grated Parmigiano-Reggiano cheese
  • 5 large cloves garlic, coarsely chopped
  • 1 teaspoon crushed red pepper flakes
  • 1/2 cup extra-virgin olive oil
  • Coarse salt and freshly ground black pepper

Directions

  1. In a small food processor or blender, combine basil, cheese, garlic, red pepper flakes, and oil. Puree until mixture forms a smooth, thick paste. Season with salt and pepper.

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