1/2 cup H-E-B Olive Oil
4 cloves garlic, peeled and quartered
1/2 cup almonds, pine nuts, or walnuts
2 cups basil leaves, stems removed
3/4 cup grated H-E-B Parmesan Cheese
Combine olive oil and garlic in a food processor and process for 15 se
conds. Add nuts and process 15 more seconds. Add basil and cheese a
nd process for 15 more seconds. Season with fresh cracked black pepper
to taste. Place in a bowl, cover and refrigerate until needed.
Pesto can be stored in refrigerator for one week or 3 months in freeze
r. Bring to room temperature before using. For grilled pizza, use 2 to
3 Tablespoons pesto on pizza crust.
No Nutritional Information Available