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Recipe to Print-Basil Pesto

$scale_by Recipe Name: Basil Pesto Source: Robert Davis Frank Submitted by: Last Modified: Course: Sauce Used in Baskets: No Base: Other Kosher: No Ethnicity: Italian Kosher for Passover: No Preparation Time: 0.00 Minutes Number of Servings: 8 Inactive Prep Time: 0.00 Minutes Original Num Servings: 8 Cooking Time: 0.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $0.12 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: Yields enough to sauce 2 pounds of pasta. You can use walnuts instead or ½ cup of each. Also, you can toast the nuts for a nuttier flavor.

Ingredients: 2 Cups basil, fresh firmly packed Directions: Process the basil, garlic, and nuts in a food processor fitted with a steel blade until finely chopped. With the machine still running, pour in the oil in a thin steady stream. Add the cheeses, and the pepper. Process briefly to combine. Remove to a bowl and cover until ready to use.

Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00