This versatile pesto boasts a perfect basil flavor. Pair it with pasta and you've got a classic Italian dinner. —Iola Egle, Bella Vista, Arkansas
- 4 cups loosely packed basil leaves
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, halved
- 1/4 teaspoon salt
- 1/2 cup pine nuts, toasted
- 1/2 cup olive oil
- Place the basil, cheese, garlic and salt in a food processor; cover and pulse until chopped. Add nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the freezer up to 1 year. Yield: 1 cup.
Originally published as Classic Pesto in Taste of Home April/May 2010, p46
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