Basil Pesto SpreadPrep: 15 min Servings: 24by Salad Foodie389 recipes>
Summer’s remaining basil harvest can become the makings of delicious pesto to serve on crackers or crusty bread. And it does freeze well too for uses into the fall season and beyond. Easy to make and very nutritious compared to many typical spreads.
- 2 to 3 ounces fresh basil leaves (no stems), washed and patted dry (about 2 cups lightly packed)
- 2 1/2 ounces grated fresh Romano or Parmesan cheese
- 2 ounces pine nuts, toasted lightly (about 1/2 cup)
- 1/4 teaspoon salt
- 1/3 cup olive oil
- Pulse the basil, cheese, nuts and salt briefly in food processor until basil volume is reduced to a medium coarseness.
- Add oil in slow stream through cover pour hole, and process until well incorporated.
- Taste and adjust salt as needed; add an additional tablespoon of oil if needed for texture and spreading quality.
- Serve with crackers or crusty bread as a spread, or use on cooked pasta.
- Yield: About 1 1/2 cups (24 tablespoons)
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