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1 bunch fresh basil
1 cup extra virgin olive oil
1/3 cup pine nuts
1/3 cup shredded Cheddar (or
Mozzarella, or Parmesan) cheese
salt to taste
Step 1
Rinse basil, cut leaves off the
stem and place them into food
processor.
1 cup extra virgin olive oil
1/3 cup pine nuts
1/3 cup shredded Cheddar (or
Mozzarella, or Parmesan) cheese
salt to taste
Step 1
Rinse basil, cut leaves off the
stem and place them into food
processor.
Step 2
Add olive oil.
Add olive oil.
Step 3
Add pine nuts.
Add pine nuts.
Step 4
Add cheese.
Add cheese.
Step 5
Add salt.
Add salt.
Step 6
Blend pesto until smooth and
creamy.
Blend pesto until smooth and
creamy.
Serve immediately. Store
refrigerated for up to two days.
refrigerated for up to two days.
Add this quick and easy-to-make sauce to pasta,
mashed potatoes, or simply spread on toast.
mashed potatoes, or simply spread on toast.
Adapted from
The Pesto Manifesto:
Recipes for Basil and
Beyond
The Pesto Manifesto:
Recipes for Basil and
Beyond
Basil Pesto
© Copyright 2006-2009
cookstepbystep.com
cookstepbystep.com
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