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Basic Pesto Recipe

Easy and tasty pesto recipe.


  • 1 1/2 cups basil leaves, tightly packed
  • 2 cloves garlic, halved
  • 1/2 cup pine nuts, raw or lightly roasted
  • 1/2 teaspoon kosher salt
  • 1/2 cup extra virgin olive oil
  • 1/3 cup grated Parmesan cheese
  • fresh ground pepper


Put the basil, garlic, pine nuts and salt in a food processor and process until smooth. Gradually add olive to the mixture. Put the mixture into a bowl and mix in Parmesan cheese and black pepper to taste.


Serve with pasta or store covered in the refrigerator for up to a week. Freeze for longer storage.


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August 19, 20060 found this helpful

I have read in more than one place that to keep the pesto refrigerated and fresh for later, smear the top with olive oil.
I guess you could pour on a small amount of oil. Has to be enough to seal off the air.

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