Pesto
From Yankee Magazine
Sauces, Salad Dressings Recipes
Yield: about 2 cups
- 3 to 4 cups fresh basil leaves
- 1/4 cup pine nuts or walnuts
- 4 to 6 cloves garlic, peeled
- 1/4 cup Parmesan or Romano cheese
- 1/2 cup olive oil
- salt to taste
Combine the basil, nuts, garlic, and cheese in a food processor. Pulse several times, just until the leaves are chopped. With the motor running, add the olive oil in a thin stream. Season with salt to taste.
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