Pesto

Rita~'s Note:

Yummy addition to pasta, cheese spreads, salads on toasted crispy bread, grilled fish or chicken, pizza toppings, etc. You can jar it and use as needed! The olive oil is a judgment call on you own taste. If you want it thick and chunky or creamy. Check out the video at this link http://www.recipezaar.com/sitenews/post.php?pid=963&pageref=Photo_Video-938497&vw_arrange_order=ASC&vw_sort_order=MOST_RECENT

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 12

Yield: 1.0 jar full

• 2 cups packed home grown basil (or fresh as you can)
• ½ cup toasted pine nuts , cooled
• 1 cup grated parmesan cheese (either or both) or 1 cup romano cheese (either or both)
• 3 cloves crushed garlic
• ¼-½ cup olive oil , depending on how creamy you want it

Directions:

1. Put into a food processor first 4 ingredients. Pulse to blend.
2. Slowly add oil through feed tube to make a nice paste.

Reviews

[Bergy]

Farmers Market day today so I bought fresh basil and made this great recipe for Pesto.. For about $2.50 worth of ingredients and a wee bit of effort I have about $10,00 worth of Pesto. After making it I placed about a tbsp of pesto in ice cube trays ( got 14) and froze them. Then removed them from the trays and placed them in a freezer bag so I can enoy this great recipe during the Winter too Thanks RitaL

[Lavender Lynn]

When a co-worker brought big bouquets of home-grown basil, I went looking for a pesto recipe -- and found a complete winner in this one. Simple, straightforward and perfect! We served it over various kinds of pasta with Italian sausages. Wonderful!

[rosslare]

Is there anything better than this stuff???