Basil Pesto

Southern Living
Makes 2 cups or 16 (2-tablespoon) cubes


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


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 for pizzas and sandwiches.

Created date

August 2003