If you have ever found yourself eating hors d'oeuvres at a high-end function, you may have noticed some version of these little guys being passed around. There’s a perfectly good reason for their popularity: they are absolutely delectable.
Whether you follow this recipe to the letter or borrow tidbits here and there, you will make a lot of friends with this low-carb, low-fat, easy-to-make classic. They are always a crowd favorite, whether as appetizers or as an entree, and appeal to just about every palate.
You can buy traditional pesto sauce in a jar, or make it from scratch:
Pesto alla GenoveseIngredients:
3 medium cloves garlic
3 cups fresh basil leaves
¾ cup fresh parsley leaves
3 tablespoons pine nuts
¾ cup extra virgin olive oil
1 ¼ cup Parmigiana Reggiano
Preheat the oven to 350F, and roast the pine nuts for 5 minutes, until golden brown (alternate method – toast the pine nuts in a sauté pan, but be very careful not to burn them).
Puree the garlic in a food processor, then add the pine nuts and herbs and spin them until just chopped. With the blades running, slowly add the olive oil in a thin stream.
Store in an airtight container in the refrigerator until ready to use. May be made up to a week ahead of time. When ready to use, add the cheese and process until well mixed.