Does anyone have the recipe for corner bakerys pesto pasta cavatoppi?
This Pesto recipe is pretty standard. When you make it yourself it is so yummy. Basil Pesto: You will have more pesto than you need for the above recipe. You can cut the amount of pesto recipe, but I encourage you to make the full recipe. It will disappear quickly on bread, pizza, toast, baked potatoes, etc. 2 cloves garlic, peeled 2 tablespoons pine nuts 1/4 teaspoon coarse salt 3 cups (3 ounces) fresh basil leaves 1/2 cup extra-virgin olive oil, divided 1/4 cup grated Parmesan cheese Wash the basil, discard the stems, and dry thoroughly. In a blender, add garlic, pine nuts, and salt; proces for approximately 15 seconds. Add basil leaves: using pulse technique, turning on and off, to shred the basil. With the machine on, drizzle in the olive oil to create a coarse mash. Add the Parmesan cheese and pulse to combine. Makes approximately 1 cup. NOTE: The pesto will keep for up to 4 weeks in a covered container in the refrigerator. Pour a thin film of olive oil on top of the pesto to prev
