Pesto sauce
2 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
2 | mediums | Garlic cloves, or more |
4 | cups | Basil leaves, fresh |
4 | tablespoons | Pine nuts |
½ | cup | Olive oil, extra virgin |
Directions
With blade running in food processor, drop garlic in through opening and mince. Add bail leavea snd process until finely chopped. Add pine nuts and process until finely chopped. Drizzle in olive oil in a fine stream until a thick paste forms.
To store remaining pesto, place it in a jar and cover top with a thin layer of olive oil to prevent browningof basil leaves. Cover with a tight-fitting lid. Pesto will keep for weeks refrigerated.
American Vegetarian Cookbook by Marilyn Diamond/ MM by Dianne Smith/DEEANNE
Related recipes
- Green pesto sauce
- Homemade pesto sauce
- Il pesto
- Italian pesto sauce
- Pesto
- Pesto (basil sauce)
- Pesto 2
- Pesto and pasta
- Pesto cream sauce
- Pesto for pasta
- Pesto pasta
- Pesto recipe
- Pesto sauce #1
- Pesto sauce #2
- Pesto sauce #3
- Pesto sauce #4
- Pesto sauce deluxe
- Pesto sauce for pasta
- Pesto sauce for spaghetti
- Red pesto sauce