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Ingredients
- 1/2 cup pine nuts, toasted
- 9 large cloves garlic
- 4 1/2 cups fresh flat leaf parsley
- 3 cups mixed fresh herbs (mint, basil, dill, oregano, and/or thyme)
- 3/4 cup freshly grated parmesan cheese
- 1 1/2 t salt
- 1 1/2 cups extra-virgin olive oil
Details
Preparation
Step 1
In processor, combine pine nuts, garlic, parsley, herbs, cheese, and salt. Pulse a few times to chop and combine. With processor running, slowly pour oil through opening. Process until blended. Spoon pesto into airtight container. Refrigerate up to 1 week or freeze up to 6 months. Makes 2 1/2 cups.
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