Source Lisa Blomgren
Preparation Time30 minutes
|1/2 cup||pine nuts|
|1/4 cup||olive oil|
|4 cups||fresh basil|
1. This recipe is inexact, very flexible, and elastic as to the proportions of the ingredients. Adjust amounts of pine nuts and basil to taste.
2. Place olive oil, pine nuts, and garlic in food processor and blend into a paste.
3. Add basil leaves and tender stems one cup at a time and blend until smooth with small amounts of water as needed to ease processing.
4. When blended, spoon into a plastic container and freeze. Pesto concentrate will keep for up to two years in a freezer.