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Pesto

Pesto

Lynne Hartley
Classic recipe for pesto. Should make 1.25 cups.
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Ingredients
  

  • 3 cloves garlic chopped
  • 1/4 tsp salt
  • 1/4 c olive oil
  • 2 cups firmly packed fresh basil leaves
  • 1/4 c pine nuts
  • 1/2 cup grated Parmesan

Instructions
 

  • In a blender of food processor, combine the garlic, salt, and oil. Process the ingredients until they are smooth.
  • Add the basil and pine nuts and blend the mixture until it is smooth, scraping sides as necessary.
  • Stir in the Parmesan cheese.

Notes

If you want a thinner sauce or have difficulty processing it, you can add some chicken or vegetable broth in step 2.
Refrigerate for up to a week, freeze for up to six month.
Adapted from Jane Brody's Good Food Book