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 seconds. Add nuts and process 15 more seconds. Add basil and cheese and 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 freezer. Bring to room temperature before using. For grilled pizza, use 2 to 3 Tablespoons pesto on pizza crust.
No Nutritional Information Available
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