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Condiments, Dressings & Sauces >  Olive Oil >  Pine Nuts >  Pine Nut Pesto >

 

Pine Nut Pesto

• 2 TBS pine nuts, coarsely chopped

• 2 garlic cloves, peeled

• 3 TBS extra-virgin olive oil

• 4 C basil leaves (4 oz.)

• 1/2 C fresh Parmesan cheese, grated

• 1/4 tsp. salt

Using a food processor, process the pine nuts and garlic until finely minced. Add olive oil and pulse three times. Then add the basil, Parmesan cheese and salt to the processor bowl. Process until finely minced, scraping down the sides. Suggestion: Toss with favorite cooked pasta.

 

Note: Refrigerate leftovers and use within seven days.

 

*Cooking with Pine Nuts image (C) Shenanchie.

 

Recipe featured in Food Fare's Community Garden Cookbook.

 

Related Links:

• Food Fare Articles: Pine Nuts

• Food Fare Culinary Collection: Olive Oil

• Food Fare Culinary Collection: Pine Nuts

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