Basic Pesto

Posted on Aug 10, 2011 in Recipes

pesto2 cups fresh bail leaves
3 large garlic cloves
½ cup freshly grated Parmesan cheese
¼ cup pine nuts
2 tbls chopped Italian parsley
2 tbls chopped Greek oregano leaves
½ cup of extra virgin olive oil

  1. Combine herbs, garlic, cheese and nuts in food processor or blender. Process until finely ground. With machine running, slowly add olive oil. Let stand five minutes before using. May be stored in the refrigerator for one week. Serve with fresh pasta.