Basil Pesto from The Weeknight Cook by Brigit Binns
In a food processor, combine the basil, garlic, oil, pine nuts, 1 teaspoon salt, and several grindings of pepper. Process until a coarse paste forms, stopping occasionally to scrape down the sides ...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- Unsalted butter, 4 tablespoons (2 oz/60 g), at room temperature
- Parmesan cheese, 1½ cups (6 oz/180 g) freshly grated
- Salt and freshly ground pepper
- Olive oil, 1 cup (8 fl oz/250 ml)
- Pine nuts, ⅔ cup (3 oz/90 g), toasted
- Fresh basil, 4 cups (4 oz/125 g) tightly packed leaves
- Garlic, 4 cloves
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