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 ...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- Unsalted butter, 4 tablespoons (2 oz/60 g), at room temperature
- Parmesan cheese, 1½ cups (6 oz/180 g) freshly grated
- Salt
- 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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Basil Pesto from The Weeknight Cook by Brigit Binns
app.ckbk.com
Basil Pesto at foodious.com
foodious.com
Basil Pesto
zucchini.co.ke
Basil Pesto
almanac.com
Basil Pesto
abmasfarm.com
Basil Pesto Dinner Recipe by Kristine Czak Messig
friendscookbook.com
Basil Pesto
donnahay.com.au
Basil Pesto
4ingredients.com.au