Traditional Basil Pesto
From The Proctor Silex Test Kitchen
Added by Pat
Ingredients
- 4 cups fresh basil leaves
- 1 cup (about 5 oz.) pine nuts
- 4 garlic cloves
- 1 cup olive oil
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
Directions
- Place basil, pine nuts and garlic in food processor bowl.
- Process until almost a puree.
- Add oil, Parmesan cheese and salt. Process until mixture is well blended.
- Toss with hot pasta, spread on grilled chicken or use as a sandwich spread.
Makes: 2 1/2 cups
Test Kitchen Tip: Divide Traditional Basil Pesto Sauce between two ice cube trays; cover with plastic wrap and freeze. When the pesto sauce is frozen solid, pop the pesto cubes out and place in a resealable plastic freezer bag. Remove pesto cubes from bag as needed. For an individual serving, defrost one pesto cube and toss with hot cooked pasta or spread on your favorite sandwich or wrap. For more great tips on using basil, visit our Everyday Good Thinking Blog, Food Focus: Basil
