Fresh pesto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Packed fresh basil; parsley, Coarsely chopped spinach |
| ¾ | cup | Grated parmesan cheese |
| ½ | cup | Walnut pieces |
| 2 | larges | Cloves garlic; cut in half |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground pepper |
| ⅔ | cup | Olive oil |
Directions
Remove stems from basil. Wash leaves thoroughly in lukewarm water, and drain well.Position knife blade in food processor bowl; add basil and next 5 ingredients, and top with cover. Process until smooth. With processor running, pour oil through food chute in a slow, steady stream until combined. Use immediately or place in an airtight container; refrigerate up to 1 week, or freeze up to 6 months. Yield: 1-¾ cups.
Posted to bbq-digest by PhantomBBQ@... on Sep 13, 1999, converted by MM_Buster v2.0l.