Peanut Basil Pesto

Versatile pesto goes a long way. Whether tossed traditionally with pasta or used as a spread for pizza or sandwiches, it can be made a couple of days in advance to have on hand or frozen.

Serves: Makes 1 cup (250 mL)


1/2 cup (125 mL) peanuts, toasted 3 garlic cloves, chopped 4 cups (1L) packed basil leaves ⅓ cup (75 mL) olive oil 1/2 cup (125 mL) freshly grated Parmesan Salt and pepper, to taste

Cooking Instructions:

1. Place cooled toasted peanuts and garlic in a food processor. Pulse until coarsely ground. Don?t pulse too much or you?ll have peanut butter. Add basil leaves and pulse until combined and finely chopped and a puree begins to form. 2. With machine running, slowly drizzle in oil until combined. Add 2 tbsp (25 mL) more oil if you would like pesto a bit saucier. Turn into a bowl and stir in Parmesan, salt and pepper to taste. Delicious as a pasta sauce or a sandwich or pizza spread.