Fresh, homemade, easy pesto that can be used as a spread, dip or sauce in pasta.
Recipe courtesy of Sue Riedl. See the full article here.
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ingredients
2
cup (500 mL) loosely packed fresh basil leaves
3
Tbsp (60 mL) pine nuts
1
clove garlic, peeled
¼
tsp (1 mL) salt
½
cup (125 mL) Parmesan, freshly grated
(¼
- ½ cup (60-125 mL) extra virgin olive oil
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directions
Step 1
In a food processor, add basil leaves, pine nuts, salt and garlic. Mix until you have a paste.
Step 2
Add Parmesan, in two batches, and combine.
Step 3
Add oil, in a trickle, until you reach the desired consistency.