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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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When storing, cover the surface of the pesto with plastic wrap to prevent discoloration. The pesto should keep for 2 weeks in the refrigerator. Ingredients:
4 garlic cloves, peeled |
4 cups packed basil leaves (about 2 1/2 ounces) |
1/4 cup pine nuts |
1/2 cup (2 ounces) grated fresh parmesan cheese |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/2 cup warm water |
6 tablespoons extravirgin olive oil |
Directions:
1. Drop garlic through food chute with food processor on; process until minced. Place basil and next 4 ingredients (basil through pepper) in processor; process 10 seconds. Combine water and oil in a measuring cup. With processor on, slowly pour oil mixture through food chute, processing just until blended.
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