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~400 Servings
Ingredients -1kg fresh basil leaves, packed (can sub half the basil leaves with baby spinach) -1.4kg freshly grated romano or parmesan-reggiano cheese (about 49 ⅞ ounces) -2.95l extra virgin olive oil -1.24kg pine nuts (can sub chopped walnuts) -74.8 garlic cloves, minced (about 299g) -35g salt, more to taste -8g freshly ground black pepper, more to taste
Directions
Pulse the basil and pine nuts: Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.
Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
Slowly pour in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor.
Season the pesto sauce: Add salt and freshly ground black pepper to taste. Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.
damn that's a lot of servings. Thanks for all the info with the weights. This will help me a lot
Going to need a very large processor to do it all at once, I'd probably portion everything out and do it over a weekend.
Who's ops dealer?