Ingredients

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.

Reviews & Comments 5

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  • Good4U 7 months ago
    Review in IMI
    Recipe By Erin1231
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  • pleclare 4 years ago
    Made this this morning with basil from the garden. Easy and delicious!
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    " It was excellent "
    elgourmand ate it and said...
    This should come out very, very nice. The cheese is a nice touch.
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    " It was excellent "
    jimrug1 ate it and said...
    I could live on this....;-)~~ Jim
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  • acsgoody 6 years ago
    Love Pesto but you forgot to put Basil in the ingredient list.
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