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Pesto: Basil Pesto

Source of Recipe

Cooking Light, Sept. 1995, page 104


List of Ingredients

2 tablespoons pine nuts -- toasted
2 large garlic cloves
2 3/4 cups fresh basil leaves -- (6 bunches)
2 tablespoons grated fresh Parmesan cheese -- (1/2 ounce)
2 teaspoons lemon juice
3 tablespoons extra-virgin olive oil


Recipe

Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add basil, cheese, and lemon juice; process until finely minced. With processor on, slowly pour oil through food chute; process until well-blended. Spoon into a zip-top heavy-duty plastic bag; store in refrigerator. Yield: 1 cup