Beck's Pesto
Pasta, Sauce
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Ingredients
- 4 cups basil leaves (approximately)
- 2-4 cloves garlic, depending on your taste preference
- 1 to 1-1/2 cups nuts (walnuts, almonds)
- 1 to 1-1/2 cups grated parmesan cheese
- 1-1/2 cups extra-virgin olive oil
- balsamic vinegar to brighten taste (start with small amount, like a teaspoon)
- 3/4 tsp ground cinnamon (optional)
- 1/4 cayenne pepper or to taste (optional)
- sea salt to taste
- black pepper to taste
- toasted pine nuts for serving (optional)
- heavy cream (optional) to warm and add when mixing with pasta, etc.
Directions
- 1. Place basil leaves, nuts, and garlic in bowl of a food processor. Process until well combined.
- 2. Add cheese and process until well combined.
- 3. With motor running, gradually add olive oil in a stream until well combined.
- 4. Add salt and pepper, taste, and adjust.
- 5. If it seems to need brightening, add some balsamic vinegar a bit at a time and adjust to taste.
- 6. Add cayenne pepper and cinnamon to taste if using.
- When serving, I often like to warm some heavy cream and toss with the pasta and pesto for a creamier consistency.
