This classic sauce originated in Genoa, Italy, and although itʼs used in a variety of dishes, it is a favorite with pasta.
Try our variation below and tweet us a picture @HBC_Community .
Pesto
Ingredients:
1 c toasted pine nuts
1¼ c olive oil
4 cloves roasted garlic
½ tsp salt and pepper to taste
2 c fresh basil
¾ c Parmesan cheese, grated
¼ c Romano cheese, grated
1 tsp rosemary
1 tsp lemon juice
Instructions:
Place the ingredients in the EXPEDITOR 600™ blender jar in the order shown above, with the nuts on the bottom and the cheese on the top. Put the EXPEDITOR on speed 1 on the CHOP function and go up to 5 for 30 to 45 seconds. Add extra oil, if desired, through the dosing cup. Store in refrigerator in airtight container for up to 3 weeks.
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