Basil Pesto
from Cooking Light magazine,
September 1995
- Ingredients:
- 2 tbsp. pine nuts, toasted
- 2 large garlic cloves
- 2.75 cp. fresh basil leaves (~6 bunches)
- 2 tbsp. (.5 ounce) grated fresh Parm. cheese
- 2 tsp. lemon juice
- 3 tbsp. extra-virgin olive oil (get the good stuff)
Drop pine nuts and garlic through food chute with food processor on,
and process until minced. Add basil, cheese, & lemon juice; process until
finely minced. With processor on, slowly pour oil through food chute;
process until well-blended. Spoon into a zip-top heavy-duty plastic bag;
store in refrigerator (or freeze, of course). Yield: 1 cp.
Note: this stuff comes out more pungent than the oily versions,
because the oil & cheese mellows the flavor.
Return to the Too Much Food Recipes Page
Return to Rachel's Nest