Prep 25 mins
Cook 0 mins
Great recipe... Can be frozen and stored for future use. I grow basil at home, and use most of it for this recipe.
- Place basil leaves in small batches in processor until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
- Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container
- Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well.
You mention garlic and nuts, but not in the list of ingredients. How much garlic and how much and what kind of nuts?