- 4 cups packed fresh basil leaves
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1 cup olive oil
- 6 cloves garlic, minced
- 2/3 cup pine nuts (optional)
- salt and ground black pepper to taste
- Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
- Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.
10/14/2019
recipepes.com
basil pesto, recipe
PT15M
PT1H
5
455 calories
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