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Author Notes: A simple basil pignoli pesto recipe, I love it on everything. It’s easy to make and versatile. A classic pesto recipe that goes well with so many things. Some of my favorites: a slice of crusty bread, pasta, tarts, fish, drizzled over steam veggies, on a grilled chicken breast, on a panini sandwich, or on a pizza. It’s said that the best way to make it is with a mortar and pestle but I think a food processor makes it faster and easier method when you are running around and if you don’t have one a blender works too. —LolaLobato
Makes 2 cups
- 4 ounces fresh basil
- 1/2 cup pignoli, toasted
- 1 cup grated Parmesan cheese
- 3 garlic cloves
- 1 cup olive oil
- salt to taste
- In a food processor combine pignolis, salt, garlic, and process until it is paste-like.
- Add basil, olive oil, and process until smooth.