Ruth's Pesto

Recipe from

Southern Living


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


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

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

Ruth Davidon, Arlington, Virginia,

Southern Living

July 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note