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The Tasteful Kitchen Recipe
Mammoth Basil Pesto
2 cups Mammoth basil leaves, packed
3 cloves fresh garlic, minced
1/2 cup freshly grated parmesan cheese
1/4 cup pine nuts, optional
1/2 cup olive oil
salt & pepper to taste
Wash and dry the basil leaves. Blend the first 4 ingredients in a food processor until they make a paste. Slowly drizzle olive oil with the processor running until sauce is smooth. Season with salt & pepper. Use immediately, or store in refrigerator for up to a week, or freeze and keep for months.
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