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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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This recipe goes with Shrimp-Pesto Pizza Ingredients:
1/4 cup pine nuts |
1/4 cup chopped pecans |
2 1/2 cups firmly packed fresh basil leaves |
1/2 cup chopped fresh parsley |
2 garlic cloves, chopped |
1/3 cup olive oil |
3/4 cup (3 oz.) shredded parmesan cheese |
1/3 cup olive oil |
Directions:
1. Preheat oven to 350°. Bake pine nuts and pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant. Let cool 5 minutes. Process basil leaves, parsley, garlic, and 1/3 cup olive oil in a food processor until a coarse paste forms. Add nuts and Parmesan cheese, and process until blended. With processor running, pour 1/3 cup olive oil through food chute in a slow, steady stream; process until smooth. Cover and chill up to 5 days.
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