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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Fiesta Grilled Chicken Salad
I came up with this delicious meal salad after I found I was all too often relying on prepackaged deli salads that were too expensive and not always the freshest. This is quick and easy, can be prepared ahead and scaled up or down depending on the servings needed.
Gochujang-Sauced Air Fryer Cauliflower Bites
This vegetarian version of hot wings replaces the chicken with cauliflower florets.
Meatball Casserole
When you have meatballs in the freezer to use up, this is a great go-to meal. I created it to feed two comfortably, and it can easily be doubled to feed a crowd.