"I first tried pesto in a restaurant about 15 years ago and asked the chef what was in it. I love keeping my own jar of this on hand as it yields enough for a pound of pasta and is wonderful drizzled over tomatoes, boiled potatoes, or Italian bread."
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, and nutmeg in a blender until smooth. Use immediately or refrigerate until use.
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