Keep this tried-and-true, simple basil pesto recipe in your fridge or freezer and use it for topping all manner of pasta, rice or any dish of your choice. Using freshly picked basil, nuts and garlic, this topper will never let you down. This recipe comes from the executive chef at Levi’s Stadium, with ingredients grown on the stadium’s rooftop, the Faithful Farm.
Ingredients
SERVINGS: 3 Cup(s)
- 4 cups fresh, stems removed basil
- ½ cup toasted pine nuts
- ¼ cup, peeled, leave whole garlic cloves
- ½ teaspoon kosher salt
- ½ teaspoon cracked black pepper
- 2 cups extra-virgin olive oil
- 1 cup, grated (substitute: grated parmesan) grana padano cheese
Preparation
Combine all ingredients except olive oil and cheese in a food processor, pulse until slightly coarse. Turn food processor on and add olive oil in a slow steady stream until incorporated. Fold in cheese and pulse until smooth. Don’t over blend or the mixture may discolor.
About this recipe
Recipe shared by Executive Chef Jon T. Severson at Levi’s Stadium featured in the Fall Harvest 2018 Issue
