- 1 to 2 garlic cloves
- 1/2 teaspoon salt
- 3 tablespoons pine nuts
- 3 cups loosely packed fresh basil leaves
- 1/2 cup Crisco® Pure Olive Oil
- 1/2 cup grated Parmesan cheese
- In a blender or food processor, combine garlic, salt and pine nuts; cover and process until finely chopped. Add basil and olive oil; puree until smooth. Add cheese and process just until combined. Serve with pasta or grilled meats of vegetables. Yield: 1 cup.
Originally published as Basil Pesto in Taste of Home Cooking School Collection Spring 2009, p55
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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