P.O. Box 221940
Carmel, CA 93922
P: 831-626-9000
info@lincolncourt.com

Basil Pesto
Show: October 27 , 2003

Ingredients: Approximately 2 1/4 cups
2 cups Fresh Basil Leaves, packed
3 Tbls Pine Nuts
2 cloves Garlic, large
1/4 cup Extra Virgin Olive Oil
3 Tbls Freshly grated Reggiano Parmesan cheese

Procedure:
Add basil, nuts and garlic into food processor and mince until very fine. Add oil and cheese and process until mixed. Transfer to a small bow cover and chill.