The following is a basil pesto recipe from Giada's Family Dinners by Giade De Laurentis
- 2 Cups Fresh Basil
- 1/4 Cup Toasted Pine Nuts
- 1/2 Cup Parmesan
- 2/3 Cup extra Virgin Olive Oil
- 1 Garlic Clove
- 1/2 Teaspoon Salt
- 1/4 teaspoon black pepper
Pulse basil, pine nuts, garlic, salt and pepper. Add oil and blend to consistency. Good in the fridge for 2 days, add salt and pepper if you so choose.
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