Basil Pesto

(from fdmts’s recipe box)

Prepare the basil!

Source: Susan Dwan

Prep time: 30 minutes
Cook time: 0 minutes

Categories: Garden, Summer

Ingredients

  • 2 c. packed basil leaves
  • 2 to 3 (4) garlic cloves
  • 1/2 c. pine nuts
  • 3/4 c. fresh parmesan / reggiano
  • 2/3 c. olive oil

Directions

  1. Pulverize everything except the basil leaves in a food processor

  2. Slowly add leaves.

  3. Season with salt & pepper.

  4. Pesto freezes quite well. Two systems that work are to use an ice cube tray to freeze single servings, or put a couple spoonfuls in small freezer bags and lay flat and stackable. To serve, you can dump the frozen pesto directly onto the cooked pasta and mix it around to melt.

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