Click for Cookbook LOGIN
"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fresh Basil Pesto Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Fresh Basil Pesto is from The Northeast First Friday Club Cookbook, 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:  
2 1/2 - 3 c gently packed basil leaves l
3/4 c freshly grated Parmesan cheese
3 garlic cloves, minced
1/3 c pine nuts, toasted
1/2- 3/4 c extra virgin oil
kosher salt to taste
pepper
Directions:
Directions:
Place all ingredients except olive oil in blender. For the salt, start with 1/4 teaspoon and add the rest at the end. The final amount will depend on the saltiness of your cheese, so give it a taste first. Pulse the mixture a few times in the food processor. Slowly pour in the olive oil while processor is running until you reach your desired consistency. Eat it right away or store in the fridge or freezer.
Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This pesto can be used on homemade pizza. It is also good on baked potatoes and steamed vegetables. Mix with mayonnaise to use on sandwiches.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

304W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!