Pesto – Fresh Basil Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 cups - packed fresh basil leaves
  • 2 - large garlic cloves
  • 1/2 cups - pine nuts
  • 1/2 teaspoons - salt
  • 1/2 teaspoons - freshly ground pepper
  • 3/4 cups - grated Parmesan or Romano cheese
  • 2/3 cups - olive oil
  • Directions:

    In processor, combine basil and garlic, salt and pepper and blend to fine paste; scraping down sides of bowl as necessary. Add pine nuts and cheese and process until smooth.

    With machine running, pour olive oil through feed tube in slow stream and mix until smooth and creamy; if too thick, gradually pour up to 1/4 cup warm water through feed tube with machine running.

    Place in containers. Cover with film of olive oil about 1/8 inch thick. Refrigerate up to 3 months or freeze. Stir oil into pesto before using. (Makes 1 and 2/3 cups.)

    For serving:
    Always bring to room temperature before serving.
    Before using on hot veggies, add 2 to 3 teaspoons of hot water for better consistency.
    Try on sliced tomatoes and game hens.
    Stuff mushrooms with pesto, top with grated Parmesan cheese and bake at 375 degrees until filling bubbles.

    Brief Description

    Use a food processor to quickly make your own fresh basil pesto to serve over hot veggies, on sliced tomatoes, with game hens, etc.

    Main Ingredient:


    Cuisine:  American

    Prep Time: 20 min


    HINTS: Always bring to room temperature before serving.


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    Posted On:

    December 11, 2013

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