Pesto sauce

Yield: 2 servings

Measure Ingredient
2 mediums Garlic cloves, or more
4 cups Basil leaves, fresh
4 tablespoons Pine nuts
½ cup Olive oil, extra virgin

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

Similar recipes