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Recipe Summary

Yield: Makes 3/4 cup

Ingredients

Ingredient Checklist

1 small garlic clove

2 cups fresh basil

1/4 cup pine nuts

1/2 cup extra-virgin olive oil

1/2 cup grated Parmesan cheese

1/4 teaspoon salt

Gallery

Recipe Summary

Yield: Makes 3/4 cup

Recipe Summary

Yield: Makes 3/4 cup

Recipe Summary

Yield: Makes 3/4 cup

Yield: Makes 3/4 cup

Makes 3/4 cup

Ingredients

Ingredients

  • 1 small garlic clove
  • 2 cups fresh basil
  • 1/4 cup pine nuts
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon salt

Directions

Chop garlic in a food processor. Add basil and pine nuts. Puree until smooth. With machine running, drizzle in olive oil. Pulse in Parmesan cheese and salt. Refrigerate until ready to use (up to 3 days).

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Pesto for Grilled-Vegetable Panini

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Pesto for Grilled-Vegetable Panini

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest