I like to serve the pesto over butter gnocchi with an extra sprinkle of Parmesan cheese. Gnocchi are light little Italian potato dumplings, which are available in Italian grocery stores and cook up in mere minutes. The pesto is also delicious tossed with penne or other types of pasta. —Sue A. Jurack
- 3/4 cup loosely packed basil leaves
- 2 tablespoons pine nuts or sunflower kernels
- 1 garlic clove, peeled
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup olive oil
- 1/3 cup grated Parmesan cheese
- Place the first five ingredients in a small food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Cover and freeze for up to 3 months. Yield: 1/2 cup.
Originally published as Pesto Sauce in Test Kitchen Favorites 2004 2005, p224
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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