- 2 cups loosely packed fresh basil leaves
- 1/2 cup shredded Parmesan cheese
- 1/2 cup pine nuts, toasted
- 1/2 cup olive oil
- 3 large garlic cloves
- 1/8 teaspoon salt
- Process fresh basil leaves and remaining ingredients in a food processor until smooth, stopping to scrape down sides. Store pesto in refrigerator up to 5 days.
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