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Basil pesto

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Ingredients/Components

salt - 1/8 tsp
olive oil - 1/2 c
large garlic cloves - 3 item
shredded Parmesan cheese - 1/2 c
pine nuts, toasted - 1/2 c
loosely packed fresh basil leaves - 2 c
Store pesto in refrigerator up to 5 days
Basil Pesto previous recipe - 3/4 c

How to make basil pesto:

Process fresh basil leaves and remaining ingredients in a food processor until smooth, stopping to scrape down sides. Store pesto in refrigerator up to 5 days.Variation - Dried Tomato-Basil Pesto1/4 c. dried tomatoes in oil3/4 c. Basil Pesto (previous recipe) Drain tomatoes well, pressing between paper towels. Process dried tomatoes in a food processor 30 seconds or until coarsely chopped; add Basil Pesto and process until smooth, stopping to scrape down sides. Store pesto in refrigerator up to 5 days.

Recipe categories: Appetizers, Condiments, etc., Spreads.

Rating:

Average rating: 3, total votes: 4

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