Recipe courtesy of Sara Moulton
Yield:
about 1 1/2 cups
Level:
Easy

Ingredients

Directions

In a blender or food processor finely chop the garlic, scraping down the sides with a rubber spatula if necessary. Add the herbs, pine nuts, Parmesan, salt, pepper and olive oil and process until smooth. Pesto will keep stored in a airtight container and refrigerated for up to one week. Pesto can also be frozen and stored for up to one month.;

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