🫙 From the Spice Rack
Sicilian Tomato Pesto with Linguine(Weir)
1/4 cup pine nuts 4 cups fresh basil leaves 3 garlic cloves -- minced 1/3 cup extra virgin olive oil 1 cup freshly grated parmigiano-reggiano 1/8 teaspoon crushed red pepper flakes...
sideeasy
Ingredients7 items
Ingredients
- 1/4cuppine nuts
- 4cupfresh basil leaves
- 3garlic cloves -- minced
- 1/3cupextra virgin olive oil
- 1cupfreshly grated parmigiano-reggiano
- 1/8teaspooncrushed red pepper flakes
- 2large ripe red tomatoes -- peeled and seeded
Directions
- 1
1/4 cup pine nuts 4 cups fresh basil leaves 3 garlic cloves -- minced 1/3 cup extra virgin olive oil 1 cup freshly grated parmigiano-reggian
- 2
Add the pine nuts and cook, stirring constantly, until they turn golden, 3 to 4 minutes
- 3
Remove them from the pan immediately
- 4
Place the basil leaves, garlic, pine nuts and olive oil in a blender or food processor and blend at high speed until smooth
- 5
Stop and scrape down the sides
- 6
Add half of the cheese and the red pepper and pulse a few times to make a thick paste
- 7
Fold in the tomatoes
- 8
Season with salt and pepper