Thursday, September 6, 2012


I love pesto, but buying it is a little expensive. So when I found this recipe, I had to try it out!  I even used basil that we are growing.  I feel so resourceful. (-:  This recipe is rich and garlicky.  I have been eating it on everything I can (and maybe even sneaking tiny spoonfuls out of the container…).  Here goes!

Classic Pesto

In a food processor, pulse 2/3 cup loosely packed basil leaves, 2 TBSP pine nuts, 1 peeled garlic clove, ½ tsp salt and 1/8 tsp pepper until chopped.  Continue processing while adding 1/3 cup olive oil in a steady stream.  Add 1/3 cup grated Parmesan cheese; pulse to blend.

Makes ½ cup
Sorry for the terrible quality pics!


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