Options

Format:
Include:
PRINT
See more
Basil Pesto

Basil Pesto

This recipe goes with Dried Tomato-Basil Pesto

Southern Living APRIL 2004

  • Yield: Makes 1 cup

Ingredients

  • 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

Preparation

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.

advertisement

Go to full version of

Basil Pesto recipe

advertisement