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Basil Pesto

  • 1serving

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsSelenium, Copper, Natrium, Chromium, Manganese, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon salt

  2. 1 teaspoon salt

  3. 3 cups packed basil leaves

  4. 1-2 cloves garlic , peeled

  5. 1/2 cup pine nut s

  6. 1/4 cup Parmigiano reggiano cheese

  7. 1 teaspoon fresh ground pepper

  8. 1/2 cup olive oil

  9. 1/4 cup ice water (if needed?)

Instructions Jump to Ingredients ↑

  1. Chop the pine nuts in food processor, set aside. Chop the garlic cloves, set aside. Finely grate the cheese, set aside.

  2. Wash and pat dry the basil leaves. Chop coarsely with a sharp knife. Put basil leaves in the food processor or blender in batches. Add olive oil as needed to help it blend. Place ground basil leaves into large bowl along with all other ingredients, mix until blended.

  3. Place in freezer bags, flattened out and freeze for the winter.

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