Pesto

photo by Sandi From CA




- Ready In:
- 5mins
- Ingredients:
- 6
- Yields:
-
1 jar
ingredients
- 4 tablespoons pine nuts
- 2 cloves garlic
- 1⁄2 teaspoon salt
- 2 cups fresh basil
- 5 tablespoons grated parmesan cheese
- 1⁄2 cup olive oil
directions
- Lightly toast pine nuts.
- In a food processor (or with a pestle and mortar), mix the basil, garlic, pine nuts and cheese into a paste.
- Add oil and blend to a smooth paste.
- Keep in an airtight jar in the fridge.
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Reviews
-
While I consider ways to mainline this in order to get it into my system faster than through the typical oral avenue, allow me to sing its praises in harmony! We have 4 kinds of basil growing in our garden at the moment; Italian Sweet, Purple Ruffle, Magical Michael and Ararat. It is the latter that I used for this pesto and the first time using this variety at all. This is a dark green and purple variety, very similar to classic sweet basil in flavor, but with vague hints of licorice and clove. In any event, combined with the other ingredients, it made a lovely pesto. I processed all ingredients except the parmesan in my Magic Bullet, then blended in the cheese. I then froze portions in an ice cube tray for individual use. Just pop one or two frozen cubes (in my case, frozen hearts) in the microwave until soft, then mix in with your favorite pasta. Doesn't get any easier than that! :) For our garlic-loving taste buds, 2 cloves made it VERY garlicky. Thank you for posting, Samuel, it's delicious!
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RECIPE SUBMITTED BY
Samuel Holden
Ibiza, Balearic Isls
Well...I'm 21 Y/o, I was raised in Ibiza, but born in england! I'll eat anything twice and love trying new and unusual things... things with a high "ick" factor tend to put me off, but on recomendation I will try them.
You can contact me by e-mail or through MSN messanger using ymmas6969@hotmail.com (the 69's are because Ymmas by itself was already taken...dont be so dirty minded *LOL*)