How to make it

  • Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time).
  • Add about 1/3 the nuts and garlic, blend again.
  • Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
  • Process basil pesto it forms a thick smooth paste.
  • Repeat until all ingredients are used, mix all batches together well.
  • Serve over pasta.
  • Basil pesto keeps in refrigerator one week, or freeze for a few mont

People Who Like This Dish 4
Reviews & Comments 2

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    " It was excellent "
    trigger ate it and said...
    I grow so much basil I end up making lots of pesto,
    so I end up freezing lots of it.
    Sometimes I will blend up the leaves with a small amount of water and pour it into ice cube trays then use them up in soup as needed.
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  • zena824 10 years ago
    Mmmmmm... this sounds so good.... I love italian food...
    Was this review helpful? Yes Flag

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