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Categories:Viewed: 93 - Published at: 5 years ago
Ingredients
- 2 cups packed fresh basil leaves
- 2 large garlic cloves
- 1/2 cup pine nuts (pignoli)
- 3/4 cup freshly grated parmesan cheese
- 2/3 cup olive oil
Method
- Combine basil and garlic in food processor and blend into a fine paste.
- Add pine nuts and cheese. Process until smooth.
- With machine running, pour olive oil into feed tube in slow, steady stream and mix until smooth and creamy.
- Transfer pesto into container. Cover surface of pesto with olive oil.
- Seal with a tight fitting lid.
- Refrigerate up to 3 weeks or freeze.
- Stir oil into pesto before serving.
