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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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I first tried pesto in a restaurant about 15 years ago and asked the chef what was in it. I love keeping my own jar of this on hand as it yields enough for a pound of pasta and is wonderful drizzled over tomatoes, boiled potatoes, or Italian bread. Ingredients:
2 cups fresh basil leaves |
1 cup olive oil |
1 cup grated parmesan cheese |
1/2 cup pine nuts |
2 cloves garlic, crushed |
1 teaspoon salt |
1 dash nutmeg |
Directions:
1. Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, and nutmeg in a blender until smooth. Use immediately or refrigerate until use.
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