Everyone loves a versatile recipe, d that’s just what we have today! An Italian staple is on the menu as we grab a Bite with Belkys.
The Chef: Belkys Nerey
The Dish: Basil Pesto
¼ cup pine nuts, lightly toasted
2 cups basil leaves, washed and packed
2 cloves garlic, peeled
⅓ cup grated Parmesan cheese
⅓ cup olive oil
salt to taste
Method of Preparation:
– Heat a skillet (or pan) over medium-high heat; toast pine nuts until golden, tossing occasionally in the pan. Add the pine nuts to the bowl of your food processor along with the basil, garlic and Parmesan cheese. Pulse until finely chopped (scrape down the sides of the food processor if needed).
– With the processor running, gradually add the olive oil in a thin stream until the pesto comes together and is well combined. (Scrape down the sides of the food processor again, if needed). Season with salt to your taste.
– Serve this versatile pesto over pasta, pork, chicken, or add it to soup for extra flavor!
– Any leftover pesto can be stored in an airtight jar and refrigerated for one week. Or, freeze in a small plastic container for up to three months. You can also freeze the pesto in lightly greased ice cube trays for smaller portions, and thaw the amounts required when needed.
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