Basil Pesto
By Patti Wigington

Basil represents protection and love, so why not whip up a batch of magical pesto? Harvest fresh basil from your garden, add a bit of oil, and serve it over pasta -- or just eat it with a spoon!

Prep Time: 10 minutes
8 Cups fresh basil, washed and packed
1 C Parmesan cheese, grated
1 C olive oil
6 cloves garlic, minced
1/2 C toasted pine nuts or sunflower seeds (optional)
1 Tbs, lemon juice
Salt and Pepper to taste
Put all ingredients in the bowl of your food processor or blender. Mix until all the basil leaves are finely chopped. Serve pesto ladled over pasta, or as a dip for cheese and crackers. This recipe makes about two cups, and will last up to a week in your refrigerator -- if you don't eat it all before then!

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Replies to This Discussion

Sunflower seeds? Has anybody ever tried pesto prepared with sunflower seeds? If so, I would love to hear if it was good or not. Sunflower seeds would be so much cheaper than pine nuts. I love pesto!


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