Basil Pesto

(from juliehache’s recipe box)

Basil pesto keeps in refrigerator one week, or freeze for a few months.

Source: Diana's Kitchen, with a personal touch

Prep time: 10 minutes
Cook time: 0 minutes
Serves 6 people

Categories: italian, pasta, sauce

Ingredients

  • 1 cup fresh basil leaves, packed
  • 1/4 cup olive oil
  • 1/8 cup grated Parmesan cheese
  • 1/8 cup feta cheese
  • 1 1/2 tbsp pine nuts (or walnuts)
  • 1 large garlic clove, minced

Directions

  1. Place basil leaves in small batches in food processor (or blender) and whip until well chopped (do about 3/4 cup at a time).

  2. Add about 1/3 the nuts and garlic, blend again.

  3. Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.

  4. Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well.

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