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After researching the web for a simple recipe for basil pesto, this is what I discovered. I don't think it gets
any simpler than this.
2 cups fresh basil leaves, packed
1/4 cup grated parmesan cheese
1/2 cup olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves, finely minced
Process all ingredients in a food processor, mortar and pestle, or blender until it forms a thick smooth paste.
It may be necessary to work with small portions of the whole recipe. Serve over pasta. Basil pesto keeps in refrigerator
one week, or freeze for a few months.
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