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Basil Pesto

Adapted from Television Food Network


  • 2 c. packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 c. pine nuts
  • 2/3 c. extra-virgin olive oil, divided
  • Salt and pepper to taste
  • 1/2 c. Parmesan cheese


  1. Add basil, garlic, and pine nuts in blender and pulse until coarsely chopped.
  2. Add 1/2 c. of the oil and blend until smooth.
  3. Season with salt and pepper.
  4. Add remaining oil and blend until smooth.
  5. Pour into a bowl and mix in the cheese.

Note: Pesto may be poured into an ice tray and frozen. Once frozen, remove the pesto from the tray and put in a freezer bag.

Servings: Yields 1 cup.