Basil Parmesan Pesto

VegGirl's Note:

Create on crackers, baquettes or mixed in with pasta and chopped tomatos. Freeze leftovers in an ice cube tray so you can use as a mix-in any time.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Serves: 8

Yield: 0.25 cup

• 2 cups basil leaves
• 1⁄3; cup pine nuts
• 3 garlic cloves
• 1⁄3; cup olive oil (may need an extra tbsp or two to get it to your preferred consistency)
• ½ cup parmesan cheese (grated)

Directions:

1. In a food processor, pulse the Basil, Pinenuts & Garlic.
2. Add Olive Oil in a stream til mixed.
3. Add Cheese, salt & pepper then pulse till mixed.

Reviews

[JustJanS]

I chose this recipe because I happened to have 1/3 cup of pine nuts and this recipe has never been reviewed. I toasted my pine nuts and only used half the 1/3 cup of oil I had measured out. This gave me a spreadable consistency which will be perfect to freeze, then add in a little more oil when I use the pesto. The flavour is wonderful and it was a great way to use up some of my basil. Thanks for posting!