Quick N' Easy Basil Pesto

Photo: Chelsea Martin

Ingredients

8 cups of fresh basil leaves loosely packed

1/2 cup olive oil

3/4 cup Heaping of pine nuts

2 cloves of garlic coarsely chopped

3/4 cup grated Parmesan cheese

Preparation

In a food processor, alternate adding ingredients until blended smooth. Add more olive oil if the pesto isn’t the correct consistency.

Use the pesto with 24 hrs or freeze scoops in plastic wrap lined muffin cups for later use.

Tools

Comments

Permalink *Girl From Scratch
May 16, 2011

Try walnuts as an alternative to expensive pine-nuts. It tastes the same for half the price!

Permalink Chelsea Martin
May 16, 2011

Thanks for the tip Lindsay. We've made it both ways. Sometimes with blanched almonds as well.

Permalink Gloria Parker Kersh
May 20, 2011

This looks delicious... I love pesto with basil and grill mixed veggies. I sometimes use some walnuts in place of some of the pine nuts ( I can get bulk walnuts for 5.89 a lb.)

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About

I found a heck of a steal at the grocery store the other day. One very LARGE bunch of fresh basil for about $2. This helped make up for the fact pine nuts were up to $8.50 for a cup. Good thing this pesto is worth it!