Summary
Yield | |
---|---|
Source | Terri McKeown (2002) |
Prep time | 35 minutes |
Cooking time | |
Total time | 35 minutes |
Ingredients
3 c
basil leaves, fresh (packed) 2 clv
garlic 3⁄4 c
Parmesan cheese (grated) 1⁄2 c
olive oil 1⁄4 c
pine nutsInstructions
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.