This recipe yields a rich and chunky basic basil pesto with a robust nutty flavor. Great with toasted bread, pizza, or your favorite pasta. Store in the refrigerator or freezer.
Ingredients
- 2 tablespoons pine nuts
- 2 cups fresh basil leaves , stems removed
- 1 tablespoon minced garlic
- 0.5 cups extra-virgin olive oil
- 0.5 cups grated Parmesan cheese
Instructions
-
1
Cook pine nuts in a dry skillet in a single layer over medium-low heat, stirring constantly, until fragrant and golden brown, 3 to 5 minutes. Immediately transfer to a plate to stop the cooking process; cool, about 5 minutes.
-
2
Combine pine nuts, basil, and garlic in the bowl of a food processor; pulse until blended. Pour in olive oil slowly, with the processor running on low speed, until mixture is smooth. Add Parmesan cheese; pulse until just combined.
Nutrition Facts
Per serving
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