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

Chef Chris Hastings
Recipe by Coastal Living July 2003

Gallery

Recipe Summary

Yield:
Makes about 1 cup
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Source

Hot and Hot Fish Club, Birmingham, Alabama

Advertisement
Advertisement