Finally a really fresh and delicious pesto. I toasted the pine nuts slightly before blending them; but otherwise followed the recipe just as it is. Thank you for this wonderful recipe!
- 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.
Only you will be able to view, print, and edit this note.Add Note
Ruth's Pesto Recipe at a Glance