Genoese Basil Pesto
Directions
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Toast the Pine Nuts: In a small dry skillet over medium heat, toast the pine nuts for 2–3 minutes, stirring often, until lightly golden and fragrant. Let cool slightly.
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Blend the Base: In the bowl of a food processor, combine the basil, garlic, toasted pine nuts, Parmesan, salt, and pepper. Pulse several times until finely chopped. Add in the sun-dried tomatoes, if using.
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Add the Olive Oil: With the processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy. Scrape down the sides as needed.
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Adjust and Finish: Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if desired. Serve with any pasta, especially cheese tortellini.
From Shawnie's class “Day 3 - Flavor Building: Handmade Pasta and Sauces”
