Yummy Pesto

Recipe by Ramon Dailey
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped.
  • Add nuts and process until nuts are finely chopped.
  • Add cheese and process until combined.
  • With the machine running, add olive oil in a slow, steady stream.
  • After the oil is incorporated, turn off the machine and add salt and pepper to taste.
  • If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark.
  • Pesto will keep well in the refrigerator for a week or more.
  • This recipe yields approximately 3-1/2 to 4 cups, and can be halved.
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