Ingredients
- 2 cups loosely packed basil leaves, washed and dried thoroughly
- 2 tablespoons toasted pine nuts
- 2 tablespoons freshly grated Parmesan
- 1/4 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Freshly ground black pepper to taste
Directions
In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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By savanna_ghezzi2...
canton, OH
on January 02, 2010
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I just got a food processor for Christmas and i'm excited to use it so this recipe was great for me.When i was done I poured the pesto over some bowtie pasta. It was yummy.
By jenn.elder_12099931
Naperville, 52
on August 31, 2009
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I agree with the comments of others. Add more garlic, use less salt and olive oil. I also wish I would have doubled or tripled the recipe while I was at it. Otherwise really good and a great use of the basil in my window box!
By ChefCookieSchnookie
East Elmhurst, NY
on August 20, 2008
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It is an excellent recipe, i would share it with somebody else.
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