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Basil Pesto

Submitted by: JustRightMenus


Keeps well in the refrigerator for about a week. You can save any extra by putting it in an ice-cube tray and freezing it. Just pop the cubes out once frozen, and save for about a year. It will not freeze entirely hard due to the oil content.

What is pesto for? 

Toss with pasta instead of using tomato sauce

Spread it on a sandwich - especially great on panini

Add to an appetizer dip for extra flavor

Spread on meat or fish, coat with bread crumbs, and saute

Add to burgers, meatloaf, potato or macaroni salad

Season soups with pesto



Categories: seasoning

From the kitchen of:

This recipe was given to me by my mother


2-3 cups fresh basil leaves

1/4 cup walnuts

2 TB pine nuts

2 cloves garlic

1/2 cup Parmesan cheese

1/4 cup olive oil

salt and pepper



1) Toast the nuts. Heat a dry pan on the stove to medium-high. Add your walnuts and pine nuts. Keep them moving, and remove once they are toasted.

2) Wash and dry the basil leaves.

3) In a food processor, combine the basil, nuts, and garlic. I have a small processor, so I have to do this in multiple batches.

4) Add the olive oil slowly. If your processor allows, add the oil in a slow stream while the motor is running.

5) Add the cheese. Empty the pesto into a bowl and mix in the Parmesan cheese.

6) Add a pinch of salt and pepper... taste-test to get it right. Don't get it too salty!