Easy Garlic Lovers Pesto Recipe

2 Large bunches of fresh basil (About 2 1/2 cups of basis leaves)
4 Cloves garlic (Use less if you’re not fond of garlic)
1/2 Cup pine nuts
1/2-3/4 Cup of grated Parmesan cheese
1/3 Cup olive oil (May need to double this if you like a wetter pesto)
1 Teaspoon salt
1 Box fettuccine
(NOTE: Pesto is a dish where the ingredients can vary in quality and flavor, so try to have extra ingredients on hand to make adjustments when necessary to make it taste the way you like it.)
Start boiling the water for the fettuccini.
Rinse basil and remove leaves from stems. You can either finely mince them in your food processor or cut them with a knife. Some cooks swear that cutting all the ingredients with a knife — like our ancestors did — is the best way to make pesto, but it does take a lot more time.
Put half the basil in the food processor and process it for about 15 seconds until finely minced. Then add pine nuts and Parmesan cheese. Remove the skin from the garlic and give it a rough chop before adding it to the mix. Add salt.
Give the mix a quick food processing for about 10 seconds to begin blending the ingredients. Add the rest of the basil leaves and the olive oil. Food process for another 30 seconds.
Take a clean spoon and taste it. If you like the mix’s taste and texture, it’s ready to serve. If not, add more of the ingredient you think it needs. Often more olive oil will be necessary. You can also food process it longer if you like a smoother pesto.
Prepare the fettuccine according to the direction on the box and serve the pesto on it.
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