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Basil Pesto

Basil Pesto
1 vote, 4.00 avg. rating (79% score)
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Yield: 1 to 1-1/2 cups

Serve pesto on fresh pasta, spread on a halved baguette and broiled, or as a pizza topping. This recipe calls for basil, but you can experiment with other herbs such as parsley, thyme, tarragon, and cilantro. If you're a garlic fan, feel free to use more.

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  • 3 cloves garlic
  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts or walnuts
  • 1-1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 to 1 cup good-quality olive oil
  • 3 ounces Parmesan cheese, freshly grated


In a blender or food processor, combine garlic, basil leaves, nuts, salt, pepper, and half the oil. Puree, slowly adding remaining oil. If using immediately, stir in grated cheese; if not, freeze mixture in zip-lock bag, squeezing out any air. (Pesto turns brown when exposed to air.) Add cheese before serving.
Updated Friday, September 6th, 2002

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