Classic Basil Pesto

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Classic Basil Pesto

From The Proctor Silex Test Kitchen

Added by Laurie


  • 5 cups packed fresh basil leaves 
  • 1 ¼ cups (about 6 ounces) pine nuts 
  • 5 cloves garlic 
  • 1 ¼ cups olive oil 
  • 1 ¼ cups grated Parmesan cheese 
  • Salt, to taste 


  1. In a food processor bowl fitted with a chopping/mixing blade, add basil, pine nuts, and garlic. Process until mixture is well blended. 
  2. With food processor running, slowly add oil and parmesan cheese until mixture is almost smooth.  
  3. Toss with hot pasta or spread on a sandwich. 

Makes: 3 cups

Test Kitchen Tip:
Divide pesto between ice cube trays, cover with plastic wrap and freeze for any time you need it! When the pesto is frozen solid, pop the cubes out and place them in a resealable plastic freezer bag and label. Remove only the amount you need and store the rest for later use. 

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