KATE&#039;S PESTO

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Recipe byKansasKate

Categories:
- Basil
- EVOO
- Extra Virgin Olive Oil
- frozen
- Italian
- Italy
- olive oil
- Parmesan
- Pesto
- pignoli
- Pine Nut

print

Ingredients:

1 c fresh basil leaves
2 garlic cloves, peeled
1/4 c toasted Italian pine nuts (aka pignoli or pinoli)
1/2 c EVOO
3/4 freshly grated Parmesan cheese
S&P to taste

Combine basil leaves, garlic and pine nuts in a food processor; pulse until well-blended.
Gradually pour in EVOO while processing.
Add Parmesan; pulse again.
Adjust seasoning w/ salt and papper, as desired.

Note: Can be frozen in ice cube trays (sover w/ plastic wrap); frozen pesto cubes can be stored in freezer bag or container. This is a great way to use up a bumper crop of basil from your herb garden.