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Basil Pesto

Great sauce for pasta


  • 2-3 bunches fresh basil

  • 2-3 tablespoons of pinenuts

  • 2 cloves fresh garlic

  • 0.25 cup olive oil

  • parmesan cheese


  • 1.

    Wash basil, remove leaves from stems, and discard stems. (You will need about 2 cups of leaves.)

  • 2.

    Use a spinner to dry off leaves or pat dry with kitchen paper.

  • 3.

    Place pine nuts in a small saucepan, cook stirring, over low heat until pine nuts are lightly browned.

  • 4.

    Process the pine nuts and garlic and then add the basil and process until finely chopped and smooth. (Stop the blender and scrape mixture down occasionally.)

  • 5.

    With the motor operating, add the olive oil in a thin stream.

  • 6.

    Process for a further 30 seconds.

  • 7.

    Serve mixed through hot pasta and top with parmesan cheese.


I use about 6 cloves of garlic for this quantity, my family likes it garlicy!
Recipe can be made a week ahead. Spoon into jar, cover pesto with olive oil, top with lid; keep refrigerated.
Suitable to freeze.

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