Pesto Sauce

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  • 3 Bunches fresh basil
  • 1 cup olive oil
  • 1/2 cup parmesan, finely grated
  • 1 cup pine nuts


  • Remove large stems from basil bunches
  • Process basil, oil and 3/4 cup pine nuts until basil is uniformly cut
  • Add rest of pine nuts, process for a little while, just to break up the nuts.
  • Transfer to a pot bring to boil and simmer on low flame for a few minutes.
  • Remove from heat and mix in parmesan.

Sauce can be frozen, in cubes or otherwise.

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