Place the basil, garlic, pine nuts, cheese, salt and pepper in a blender or food processor. Blend for 10 seconds. With the machine running, gradually pour in the olive oil until the mixture is smooth.
It freezes well so you can make a big batch or it can stay in the fridge in a jar for a couple of days with olive oil poured on top to prevent darkening.
Originally Submitted
8/29/2011
0 Out of 5 from
0 reviews
You can add this Pesto recipe to your own private DesktopCookbook.
