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Categories:Viewed: 2 - Published at: 10 years ago
Ingredients
- 2 cups loosely packed basil leaves, washed and dried thoroughly
- 2 tablespoons toasted pine nuts
- 2 tablespoons freshly grated Parmesan
- 1/4 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Freshly ground black pepper to taste
- Copyright 2001 Television Food Network, G.P. All rights reserved
Method
- In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree.
- While the motor is running, drizzle in the oil until incorporated.
- Season with pepper to taste.
- Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.
