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Fresh Basil Pesto Recipe

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This recipe for Fresh Basil Pesto is from Prairie Life in 2009, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. fresh basil leaves, packed
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 c. grated Parmesan cheese
2 T. pine nuts
1 tsp minced garlic
3 T extra-virgin olive oil
Directions:
Directions:
Place pine nuts in a small skillet over medium heat until they begin to turn golden. In food processor, combine basil, salt and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts and garlic. While the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed.

This recipe expands, but do not try to make more than a double batch in a blender or triple in a food processor.

If making in advance, cover with a thin layer of olive oil to prevent from darkening. Also, if you use some pesto, but want to save the rest, cover with oil.

This recipe can be frozen at 0º or below. Shelf life is one year. When thawed and refrigerated at 40º, pesto has a shelf life of 10 days.
Personal Notes:
Personal Notes:
The original recipe called for more oil, but by the time you add oil on the top and cover several times, there is plenty of oil.

 

 

 

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