Fresh Basil Pesto

1. 1

   Combine basil and garlic in food processor and blend into a fine paste.

2. 2

   Add pine nuts and cheese. Process until smooth.

3. 3

   With machine running, pour olive oil into feed tube in slow, steady stream and mix until smooth and creamy.

4. 4

   Transfer pesto into container. Cover surface of pesto with olive oil.

5. 5

   Seal with a tight fitting lid.

6. 6

   Refrigerate up to 3 weeks or freeze.

7. 7

   Stir oil into pesto before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.