Pesto
photo by breezermom
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
1 cup
ingredients
- 473.18 ml fresh basil leaves
- 2 garlic cloves
- 118.29 ml grated parmesan cheese
- 78.78 ml pine nuts
- 118.29 ml extra virgin olive oil
- salt
- pepper
directions
- Using a food processor, finely chop the basil and garlic.
- Add the parmesan and pine nuts and pulse into a coarse paste.
- With the machine on, slowly add the olive oil until incorporated.
- Season with salt and pepper.
- This can be refrigerated in an airtight container for up to 1 week.
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Reviews
-
So delicious!! I had a bit of trouble blending to a paste in my black and decker small blender though. I actually left out the parmesan as I didn't have any. I used unrefined extra virgin olive oil, sea salt, freshly ground black pepper, plus the rest of the ingredients. I would make this again! Made for ZWT7 Italy, for my team Food.Commandos
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Two things, one a question: My basil plant just dies on me. I buy it in the store in a small container. I live in a high rise condo and don't have a garden as such. When I've cut the leaves, nothing grows back and eventually, the plant is naked. what can I do to revive a naked basil plant? Instead of pine nuts which are incredibly expensive, I use chopped walnuts. I see some others use pecans. I guess many different nuts will suffice. Great easy recipe. Thanks.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!