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2 cups fresh basil leaves, packed
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1/4 cup grated Parmesan cheese
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1/2 cup Olive oil
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3 tablespoons pine nuts or walnuts
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3 garlic cloves, finely minced
2 cups fresh basil leaves, packed
1/4 cup grated Parmesan cheese
1/2 cup Olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves, finely minced
Place basil leaves in small batches in food
processor and whip until well chopped (do about 3/4 cup at a time). Add
about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of
the olive oil, stopping to scrape down sides of container.
Process basil pesto it forms a thick smooth paste. Repeat until all
ingredients are used, mix all batches together well. Serve over pasta. Basil
pesto keeps in refrigerator one week, or freeze for a few months