Basil Pesto
11⁄4 cups pesto; 10 servings (2 tablespoons each)
Equipment
- blender or food processor
Ingredients
- 2 cups fresh basil leaves firmly packed
- ¾ cup Grated Parmesan cheese
- ¼ cup pine nuts toasted if desired
- ½ cup olive or vegetable oil
- 3 cloves garlic
Instructions
- In blender or food processor, place all ingredients.
- Cover; blend on medium speed, stopping occasionally to scrape sides, about 3 minutes until smooth.
- Use pesto immediately, or cover tightly and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it stands).
- Toss over hot cooked pasta or rice.
- Serve over soy-protein burgers, bean or vegetable burgers or hot cooked vegetables.
Notes / Tips / Wine Advice:
Cilantro Pesto:
1 1⁄2 cups firmly packed fresh cilantro and
1⁄2 cup firmly packed fresh parsley for the basil. Spinach Pesto: 2 cups firmly packed fresh spinach leaves for the basil. Sun-Dried Tomato Pesto: Use food processor. Omit basil.
Decrease oil to 1⁄3 cup; add 1⁄2 cup oil-packed sun-dried tomatoes (undrained).
1⁄2 cup firmly packed fresh parsley for the basil. Spinach Pesto: 2 cups firmly packed fresh spinach leaves for the basil. Sun-Dried Tomato Pesto: Use food processor. Omit basil.
Decrease oil to 1⁄3 cup; add 1⁄2 cup oil-packed sun-dried tomatoes (undrained).