Pesto Recipe

Provided By
McCormick

Recipe and photo courtesy of www.mccormick.com

This versatile sauce goes on everything from pasta to salad and meats. Make a double batch so you can freeze half of the pesto for later use.

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Servings:

Ingredients

4 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/2 cup pine nuts
2 tablespoons McCormick® California Style Minced Garlic made from Fresh Garlic
1/2 teaspoon salt
1/4 teaspoon McCormick® Black Pepper, Ground
1/3 cup olive oil

Directions

PREP

15 mins

1. Place basil, Parmesan cheese, pine nuts, garlic, salt and pepper in food processor; cover. Process just until smooth. Gradually add oil with machine running. Process until well blended and smooth.

2. Store in tightly covered container in refrigerator up to 1 week.

Serving Suggestions:

Toss 4 servings hot cooked pasta with 1/3 to 1/2 cup pesto.
Drizzle over sliced tomato and mozzarella salad.
Stir about 1 tablespoon pesto into 1/4 cup mayonnaise for pesto mayonnaise. Use as a sandwich spread.
Drizzle pesto over cooked chicken, steak, lamb or fish.
Stir into pasta or potato salad.

Test Kitchen Tip: Pour pesto into ice cube trays; freeze until firm. Place pesto cubes in freezer-weight resealable plastic bags. Store in freezer up to 2 months. Thaw cubes in refrigerator before using.

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