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Recipe Categories : Dips and Spreads : Basil Pesto

2 C. chopped basil leaves or lemon basil
1 C. olive oil
2 cloves garlic
½ C. grated Parmesan Cheese
½ C. grated Romano Cheese
¼ C. pine nuts or chopped pecans
Black pepper to taste
Fresh lemon juice to taste

Using a blender mix in order. Serve fresh or freeze in ice cube trays. This will make a serving size for sauces, dips or baked potatoes and pasta dishes.
Source: Diana Brook      This recipe is provided by Covered Bridge Gardens.

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