Chopped Pesto

A simple Italian sauce that packs punch, flavor, and sticks to your ribs. Pesto is fruity (fresh grated parmesan will do that) in a way that is subtle but hearty. To have a sauce that is quintessentially cultural yet so versatile is something special. It is love wrapped around a ravioli al dente. It's a warm sweater for garlic grilled chicken. Toasted focaccia or even a salted tortilla chip will soak up the wonderful flavor and texture. This pesto is a little different from others you might encounter. Instead of blending it into an emulsion, I've chopped the ingredients and kept some of their unique textures so you get a pop, crunch and creaminess in every bite. Bon appetite!

Ingredients:

1 cup Pine nuts
2 cups Fresh basil leaves
6 cloves Garlic
2 cups Parmesan cheese
1 cup Olive oil
2 teaspoons Salt

1 teaspoon pepper

Supplies:

Cutting board
Knife
Grater
Baking Sheet
Aluminum Foil

Directions:

Pre-heat oven to 350 degrees. Peel garlic cloves, toss in olive oil, salt and pepper and wrap in aluminum foil. Bake 20 minutes or until fragrant. Let cool to handle. Spread pine nuts in a single layer across baking sheet and roast for 5 minutes. They will be lightly toasted and aromatic as oils release. Chiffonade basil leaves by stacking them, then rolling into a cigar shape then cutting into slices. Continue by cutting those slices into 4. Mince roasted garlic and pine nuts. Grate parmesan as finely as you desire. Combine all ingredients into medium bowl. Stir in olive oil, and salt and pepper to taste.

Tips:

You can make this pesto ahead or save leftover sauce by freezing in freezer bags. I love it over a good ravioli, on chicken, or as a sauce for baby spinach.