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"The belly rules the mind."--Spanish Proverb

Basil Pesto Recipe

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This recipe for Basil Pesto is from The Elliott-Harasin-Cousins Family Cookbook Project, 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:  
1/2 cup lightly toasted pine nuts
1/2 cup grated Parmesan cheese
3 cloves garlic
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed red-pepper flakes
1 cup extra virgin olive oil
3 cups packed, fresh basil leaves
Juice of 1/2 lemon
Directions:
Directions:
Add pine nuts, Parmesan, garlic, salt, pepper, red-pepper flakes, lemon juice, and olive oil to a blender. Blend on high for 30 seconds. While blender is still running, add basil leaves and continue to blend until finely chopped, about 1 minute longer. Transfer pesto to a small container and cover it with plastic wrap, pressing wrap so it sits directly on pesto.

Keeps up to a week in the fridge. OR put in smaller containers and freeze. It freezes beautifully!
Number Of Servings:
Number Of Servings:
Makes 2 cups
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I added a 1/2 a cup of chives in addition to the 3 cups of basil. SO good!!

 

 

 

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