Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
When storing, cover the surface of the pesto with plastic wrap. The pesto should keep for 2 weeks in the refrigerator.
Ingredients[]
- 4 garlic cloves, peeled
- 4 cups packed basil leaves (about 2 1/2 ounces)
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/4 cup pine nuts
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup warm water
- 6 tablespoons extra virgin olive oil
Directions[]
- Drop garlic through food chute with processor on; process until minced.
- Add basil and next 4 ingredients to processor; process 10 seconds.
- Combine water and oil in a measuring cup.
- With processor on, slowly pour oil mixture through food chute; process just until blended.
Yield: 1 1/4 cups (serving size: 1 tablespoon)