Makes 1 2/3 cups
Bertolli Basil Pesto
- 5 cups loosely packed fresh basil leaves
- 1/4 cup pine nuts, toasted
- 3 cloves garlic
- 3/4 cup Bertolli® Extra Virgin Olive Oil
- 1/4 tsp. salt
- 1/2 cup grated Parmesan cheese
- Combine basil leaves, garlic, pine nuts in a food processor. Process until well chopped. Slowly add Olive Oil and process until smooth. Add salt and stir in Parmesan cheese.
- Serve with hot cooked pasta.