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Ruth's Pesto

Yield 2 cups

Ingredients

  • 4 cups loosely packed fresh basil leaves
  • 1 1/2 cups olive oil
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup pine nuts
  • 3 cloves garlic
  • 1/4 teaspoon pepper

How to Make It

  1. Process all ingredients in an electric blender or food processor until mixture is smooth, stopping once to scrape down sides.

  2. Note: Pesto may be frozen in 2-tablespoon portions in sections of ice cube trays. Allow 1 cube per 2 ounces pasta.