Serves: 12
Total Calories: 495
Chop the basil and garlic finely in a food processor. Add the pine nuts, olive oil, Parmesan, salt, and pepper and process in pulses until well blended. Use immediately or store in the refrigerator for up to 1 week.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Basil Pesto recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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