Genovese Pesto Sauce
- 2 cloves garlic, crushed
- 2 cups, packed, coarsely chopped basil leaves
- Coarse salt
- 1/4 tablespoon pine nuts
- 3 tablespoons Parmesan cheese
- 1/2 to 1/3 cup olive oil
In a food processor, pound the garlic, basil, pinch salt, pine nuts and cheeses into a paste. Gradually blend in olive oil; adjust seasoning.
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