Pesto

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Preparation info

    • Difficulty

      Easy

Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

Place basil and parsley, salt, garlic and pine nuts in a blender container, add the olive oil and blend.

Taste and adjust salt, then add the Parmesan cheese and blend again. The sauce should have the consistency of heavy cream.

Ingredients

  • ¾ cup fresh basil leaves, stems removed
  • ½ cup chopped parsley
  • ¾ teaspoon salt, more if necessary
  • 2 large cloves garlic
  • ⅓ cup pine nuts
  • ¾ cup olive oil
  • ⅓ cup freshly grated Parmesan cheese

Place basil and parsley, salt, garlic and pine nuts in a blender container, add the olive oil and blend.

Taste and adjust salt, then add the Parmesan cheese and blend again. The sauce should have the consistency of heavy cream.

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