I first tried pesto in a restaurant about 15 years ago and asked the chef what was in it. I love keeping my own jar of this on hand as it yields enough for a pound of pasta and is wonderful drizzled over tomatoes, boiled potatoes, or Italian bread.
Ingredients
- basil leaves: 2 cups (fresh)
- olive oil: 1 cup
- Parmesan cheese: 1 cup (grated)
- pine nuts: 0.5 cup
- garlic: 2 clove (crushed)
- salt: 1 tsp
- dash nutmeg: 1 piece
Metric Conversion
Stages of cooking
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Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, and nutmeg in a blender until smooth. Use immediately or refrigerate until use.
