Basil Pesto

  • Yield: about 2/3 cups
  • Total: 30 min
  • Prep: 30 min
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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

  1. 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.
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22 Reviews

neverendingfun

Just a great recipe. Still pay a lot of attention which Olivenöl you use. We tried it first with a Tuscan <br />Olive oil and it was far to salty. Changed to a much milder version and it was great.

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