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Pesto: Basil, Parmesan and Pine Nut Pesto

Source of Recipe

Best of Gourmet 1986


List of Ingredients

4 cups coarsely chopped fresh basil leaves
1 cup pine nuts
1/2 cup olive oil
1 cup freshly grated Parmesan
1/2 stick (1/4 cup)cut into bits and softened




Recipe

In a blender in batches or in a food processor puree the basil with the pine nuts, the oil, the Parmesan, the butter, the garlic, and salt to taste.

Transfer the pesto to a small bowl and put plastic wrap directly on the surface of the pesto to prevent discoloring.

The pesto keeps, covered and chilled, for up to 2 weeks.

Serve the pesto with pasta or steamed or raw vegetables.


Makes about 1 1/2 cups.