Basil Pesto

Basil Pesto
  • 4 t. minced garlic
  • 3 T. Shurfine Pine Nuts
  • 2 c. fresh basil leaves
  • ⅓ c. Shurfine Extra Virgin Olive Oil
  • 3 T. fresh parmesan cheese, grated
  • salt
  1. In a food processor, combine garlic, pine nuts and basil leaves.
  2. With food processor on, gradually add olive oil.
  3. Add cheese and blend; season with salt to taste.
Can be stored in refrigerator for up to 3 days.