Toss one cup of the pesto with one pound of cooked pasta, or try it as a sauce over baked chicken or fish.
Recipe information
Yield
Makes 1 cup
Ingredients
2 cups (packed) fresh basil leaves (from about 4 bunches)
1/3 cup grated Parmesan cheese (about 1 ounce)
1/3 cup pine nuts, toasted
3 tablespoons orange juice
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon chopped garlic
Preparation
Combine all ingredients in processor. Blend until almost smooth, scraping down sides of bowl occasionally. Season pesto to taste with salt and pepper. (Can be prepared 1 day ahead. Transfer pesto to small bowl. Cover and refrigerate.)
