Basil Pesto

Ingredients

  • 1 cup olive oil
  • ¼ teaspoon salt
  • 1 cup shredded Parmesan cheese
  • 6 garlic cloves
  • 4 cups loosely packed fresh basil leaves
  • 1 cup pine nuts, toasted

Process all ingredients in a food processor until smooth, stopping to scrape down sides. Spoon mixture into ice-cube trays, and freeze. Store cubes in freezer bags up to 6 months. Pesto is great to have on hand for last minute hors d'oeuvres. It can stand alone as a dip and also works as a spread...

View full recipe at My Recipes

Comments

Variations on Basil Pesto

  • Basil Pesto
    • 2 large garlic cloves
    • 2 tablespoons pine nuts, toasted
    • 2 teaspoons lemon juice
    • 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
    • +1 other ingredients
  • Basil Pesto
    • 1/8 teaspoon salt
    • 2 cups loosely packed fresh basil leaves
    • 1/2 cup pine nuts, toasted
    • 1/2 cup shredded Parmesan cheese
    • 3 large garlic cloves
  • Basil Pesto
    • 1 tablespoon pine nuts, toasted
    • 3 tablespoons freshly grated Parmesan cheese
    • 1/4 teaspoon salt
    • 1 garlic clove
    • 1/2 cup olive oil
  • Basil Pesto
    • 7 tablespoons extra-virgin olive oil
    • 4 cups fresh basil leaves
    • 1/2 cup pine nuts
    • 2 large garlic cloves
    • 1/2 cup grated Parmesan


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