Classic basil pesto

Yield: 1 Servings

Measure Ingredient
2 cups Basil leaves; loosely packed and removed from the stem**
½ cup Fresh parsley leaves
½ cup Extra-virgin olive oil
2 Cloves garlic; peeled
¼ teaspoon Salt
¼ teaspoon Freshly ground pepper
¼ cup Pine nuts; or almonds
¼ cup Fresh parmesan cheese OR asiago cheese

** (Preferably 'Sweet Genovese' or 'Fine Green') In a blender or food processor, purée the basil, parsley, oil, garlic, salt, and pepper. Toast the pine nuts in a dry skillet over medium heat until golden brown, about 5 min. Remove from the pan and cool. Add the nuts and cheese to the basil mixture. Process briefly until the pesto is smooth.

Store in the refrigerator for a week, or freeze in serving-size portions.


Ellen Ogden takes care of The Cook's Garden test kitchen.

Notes: Makes 1-¼ cups

Recipe by: Kitchen Garden Magazine (web) Posted to TNT - Prodigy's Recipe Exchange Newsletter by vu-man@... (V U Man) <snipped> on Dec 12, 1997

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