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Rebecca Kolls Pesto
From Good Morning America's Rebecca Kolls and chef Karen Pickus


Fruit recipes
Fresh Pesto from the fruits of your garden labor.

Try the Fruit and Vegetable recipes too!
Ingredients

  • 1 large bunch fresh basil, leaves, washed and dried (6 cups firmly packed basil leaves)
  • 1 small bunch flat leaf parsley, leaves washed and dried (2 cups firmly packed parsley leaves)
  • 1 and 1/2 cups pine nuts
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon freshly grated lemon rind (rind from 1 large lemon)
  • 2 medium cloves garlic, peel removed
  • 1 and 1/4 teaspoons salt
  • 1/4 teaspoon ground black pepper

    • 1. Place all ingredients in a food processor and process for 2 minutes. Scrape down sides and continue to process or 1 more minute, or until mixture is coarse but evenly pureed.

    2. Place in plastic bags that can be sealed. Refrigerate or freeze until ready to use.

    Makes 2 and 1/2 cups.


    All recipes courtesy of chef, Karen Pickus






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