Homemade Basil Pesto
I ruined my blender making this. Use a food processor! Can be frozen for use in the winter.
Yield
12 servingsPrep
10 minCook
10 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
basil
fresh |
*
|
| ½ |
olive oil
|
*
|
|
| 2 | tablespoons |
walnuts
|
|
| 2 | cloves |
garlic
peeled, and crushed |
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
Parmesan cheese
freshly |
|
| 2 | tablespoons |
romano cheese
|
*
|
| 3 | tablepsoons |
butter
softened |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
basil
fresh |
*
|
| 0.5 |
olive oil
|
*
|
|
| 3E+1 | ml |
walnuts
|
|
| 2 | cloves |
garlic
peeled, and crushed |
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
Parmesan cheese
freshly |
|
| 3E+1 | ml |
romano cheese
|
*
|
| 3 | tablepsoons |
butter
softened |
*
|
Directions
Put in food processor and blend until smooth:
2 c fresh basil leaves 1/2 c olive oil 2 T walnuts 2 cloves garlic, peeled and crushed 1/2 t salt
At this point you can freeze in small batches for later use.
When you're ready to serve, mix in by hand: 1/2 c freshly grated parmesan cheese 2 T romano cheese 3 T soft butter
Add more salt if desired.
