Basil Pesto

recipe

If you make this ahead, keep it stored, tightly covered, in the refrigerator.

Yield:

Makes about 1 cup

Recipe from


Ingredients

1 garlic clove
1 tablespoon pine nuts, toasted
2 cups tightly packed fresh basil
1/2 cup olive oil
3 tablespoons freshly grated Parmesan cheese
1/4 teaspoon salt

Preparation

Combine garlic and pine nuts in a food processor; process until finely chopped. Add basil; process until finely chopped. With processor running, pour oil through food chute. Add cheese and salt; process until smooth. Cover and chill.

Note: You may substitute prepared, refrigerated pesto for Basil Pesto.

Note:

Chef Chris Hastings,

Hot and Hot Fish Club, Birmingham, Alabama,

July 2003
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