Basil Dipping Sauce

Mario Batali's Basil Pesto

  • 4 cups Basil Leaves (lightly packed)
  • 1 cup Pine Nuts (lightly toasted)
  • 1 cup freshly grated Parmigiano-Reggiano
  • 2 Garlic cloves
  • Extra Virgin Olive Oil
  • Salt and Pepper
step-by-step directions
step-by-step directions
  • Combine the basil, garlic, pine nuts and cheese in a food processor. While the motor is running, slowly drizzle in olive oil to form a thick paste. Season with salt and pepper to taste.
  • Store in an airtight container with a thin layer of olive oil on top for 1 to 2 weeks in the refrigerator, or freeze for a few months.
Similar categories: Italian Cuisine

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Mario Batali's Basil Pesto

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