Pesto

1. 1

   Put the basil, garlic, pine nuts, and Parmesan in a blender.

2. 2

   With the motor running, slowly pour in the oil in a thin stream through the feeder tube, and blend until smooth.

3. 3

   Add salt and pepper to taste, transfer to a bowl (or container with a lid), cover and refrigerate until needed.

4. 4

   Variation: Arugula Pesto.

5. 5

   Replace the basil with arugula leaves for a hotter pesto.

6. 6

   Variation: Hazelnut Pesto.

7. 7

   Replace the pine nuts with 3 tablespoons chopped hazelnuts.

8. 8

   Omit the Parmesan and add 1/2 teaspoon red pepper flakes instead.

9. 9

   More Pesto Variations:Pumpkin Seed and Goat Cheese PestoAsparagus PestoRapini Pesto

* Per serving · 4 servings · Values may vary.

No additional tips available.