Pesto

Contributed byTerri McKeown
Bright green pesto on a white plate, garnished with basil leaves and olive oil. Parmesan and pine nuts in background.

Ingredients

  • 3 cup basil leaves, fresh (packed)
  • 2 clove garlic
  • 3/4 cup Parmesan cheese (grated)
  • 1/2 cup olive oil
  • 1/4 cup pine nuts
Yield: 3 Cups
Prep Time: 35 minutes

Instructions

Combine basil, garlic, Parmesan cheese, olive oil and pine nuts in the bowl of a food processor. Blend to a smooth paste. Let sit at room temperature for 30 minutes.

Summer Favorite: Slice a small loaf of crusty bread (such as Panera three seed). Spread with thin layer of pesto. Top with thinly sliced Roma tomatoes; sprinkle with shredded cheese such as mozzarella or asiago. Bake at 350° until melted, about 10 minutes. 

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