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Basil Pesto

11⁄4 cups pesto; 10 servings (2 tablespoons each)
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • blender or food processor

Ingredients

  • 2 cups fresh basil leaves firmly packed
  • ¾ cup Grated Parmesan cheese
  • ¼ cup pine nuts toasted if desired
  • ½ cup olive or vegetable oil
  • 3 cloves garlic

Instructions

  • In blender or food processor, place all ingredients.
  • Cover; blend on medium speed, stopping occasionally to scrape sides, about 3 minutes until smooth.
  • Use pesto immediately, or cover tightly and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it stands).
  • Toss over hot cooked pasta or rice.
  • Serve over soy-protein burgers, bean or vegetable burgers or hot cooked vegetables.

Notes & Wine Advice

Cilantro Pesto:
1 1⁄2 cups firmly packed fresh cilantro and
1⁄2 cup firmly packed fresh parsley for the basil.
Spinach Pesto:
 2 cups firmly packed fresh spinach leaves for the basil.
Sun-Dried Tomato Pesto:
Use food processor. Omit basil.
Decrease oil to 1⁄3 cup; add 1⁄2 cup oil-packed sun-dried tomatoes (undrained).
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Course; Sauce / Tapas
Diets; Vegetarian