Pesto Ingredients : 2 cups (500 g) fresh basilica (pressed) leaves only (no stems) 3 garlic cloves 2/3 cup (150 ml) extra virgin olive oil 1/4 cup (50 g) pinholes (pine nuts) 1 teaspoon (5 ml) coarse salt Preparation: In a blender, mix all ingredients except the olive oil. Chopped finely, and then add gradually the oil. Serve on pasta. Note: Since the Pesto blackens rapidly, we must keep it refrigerated or frozen in a sealed container and make sure a layer of olive oil covers it. Back to recipes Copyright © 2004 Potager Mont-Rouge. All rights reserved.