Ruth's Pesto

1 Review
ADD YOUR REVIEW
Yield
2 cups
By Ruth Davidon, Arlington, Virginia
July 1996
RECIPE BY Southern Living

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

Step 1

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

Step 2

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

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Ratings & Reviews

InspiredChef's Review

InspiredChef
February 12, 2010
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!