I first tried pesto in a restaurant about 15 years ago and asked the chef what was in it. I love keeping my own jar of this on hand as it yields enough for a pound of pasta and is wonderful drizzled over tomatoes, boiled potatoes, or Italian bread.
Ingredients
- 2 cups fresh basil leaves
- 1 cup olive oil
- 1 cup grated Parmesan cheese
- 0.5 cups pine nuts
- 2 cloves garlic , crushed
- 1 teaspoon salt
- 1 dash nutmeg
Instructions
-
1
Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, and nutmeg in a blender until smooth. Use immediately or refrigerate until use.
Nutrition Facts
Per serving
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