Ingredients
- 2 cups fresh basil leaves, packed shopping list
- 1/4 cup grated parmesan cheese shopping list
- 1/2 cup olive oil shopping list
- 3 tablespoons pine nuts shopping list
- 3 garlic cloves finly minced shopping list
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 months.
People Who Like This Dish 3
- reviews Anycity, Anystate
- elgourmand Apia, WS
- jimrug1 Peoria, IL
- morninlite Kalamazoo, MI
- erin1231 West Pittston, PA
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The Rating
Reviewed by 2 people-
This should come out very, very nice. The cheese is a nice touch.
elgourmand
in Apia loved it
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I could live on this....;-)~~ Jim
jimrug1
in Peoria loved it
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Reviews & Comments 5
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Your Comments
" It was excellent "
" It was excellent "