- Cooking Time:
- Preparation Time:
- 2 cups packed basil leaves (about 3 oz.) you may also add some baby spinach leaves
- 3 garlic cloves, minced
- 1/2 cup parmesan cheese
- 1/2 cup pine nuts
- 1/2 cup olive oil
- Salt and Pepper to taste (doesn't need much at all if any)
- In food processor process basil / spinach leaves until fine, Add garlic, nuts and cheese and salt and pepper. Process until fine. Slowly add oil and process for a few seconds more. Store in the refrigerator.
NotesThis recipe is basically from a bakespace member (Susan). I wanted to make a few very slight changes for my own personal taste so I have re-entered this recipe so that I will remember the next time i make it (It would be really cool if there was a place for notes once we've added a recipe to our cookbooks).
Enjoy over pasta. Or to use as a sandwich spread, mix equal amounts of pesto with mayonnaise.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Cupcakes from Food Network's Cupcake Wars winner, Annette Starbuck
"Appreciation" The Complimentary "Clean Eats" Vol.3
Get Back in the Kitchen! Easy Healthy Meals for the Non-Chef by Kathy and Andrew JudsonSee More
Almond or Oat Milk
Roasted Rack Of Lamb Persillade
Nathan M’s German Apple Pancakes, modified from Emeril's “There’s a Chef in My World” Cook bookSee More