Basil Pesto

Ingredients:Nut Alergy WarningVegetarian
4 cups Fresh Basil
4 cloves Garlic
1 Tsp Salt
1/2 cup Pignoli (Pinenuts)
1/2 cup Parmesan, grated
1/2 cup Extra Virgin Olive Oil


  • Place Basil, Garlic, Pignoli and Parmesan in food processor. Drizzle some Olive Oil over the ingredients. Cover, and pulse. Using the feeder, add the Salt and more Olive Oil. Continue to Pules until a course mixture like a paste.

Taste the mixture. You may choose to add more Parmesan Cheese or oil for desired consistency.

Makes 4 Cups of Pesto.


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5 CommentsLeave a comment

  1. […] pieces 1/2 cup Olive Oil 3 cloves Garlic, minced 2 cups Pasta (Linguine or Penne are best) 1 cup Pesto 1/2 cup Parmesan, grated Water for boiling Salt for Pasta […]

  2. […] Basil 4 Chicken Breasts, skinless, boneless, butterfly cut and pounded about 1/4″ thick 2 cups Pesto 4 Plum Tomatoes, sliced 2 cups shredded Mozzarella […]

  3. […] Ingredients: 6 0z Goat Cheese 1/4 cup Pesto 1/2 small Tomato 2 tsp Kalamata Olives, pitted, sliced 2 Green Onions, thinly […]

  4. […] Salt for Boiling 1 tsp Olive Oil for Boiling 2 cups Broccoli Spears, cut into small pieces 2 cups Pesto, room temperature 1 cup Black Olives, chopped 2 cups marinated Artichoke Hearts, drained, quartered […]

  5. […] Ingredients: 5 Plum Tomatoes 4 slices Prosciutto 5 slices Provolone 6 Tbsp Basil Pesto […]

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