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Recipe Summary

Yield: Makes about 3 cups

Ingredients

Ingredient Checklist

2 cups extra-virgin olive oil

1/2 cup Parmigiano Reggiano

1/4 cup pine nuts

1 teaspoon unsalted butter, room temperature

2 bunches basil, leaves only, well washed and dried

Coarse salt and freshly ground pepper

Gallery

Recipe Summary

Yield: Makes about 3 cups

Recipe Summary

Yield: Makes about 3 cups

Recipe Summary

Yield: Makes about 3 cups

Yield: Makes about 3 cups

Makes about 3 cups

Ingredients

Ingredients

  • 2 cups extra-virgin olive oil
  • 1/2 cup Parmigiano Reggiano
  • 1/4 cup pine nuts
  • 1 teaspoon unsalted butter, room temperature
  • 2 bunches basil, leaves only, well washed and dried
  • Coarse salt and freshly ground pepper

Directions

In a food processor, combine the oil, cheese, pine nuts, and butter. Process until smooth. Add basil, and pulse to desired texture. Season with salt and pepper. Store, refrigerated, in an airtight container for up to 2 weeks.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Pesto for Prosciutto Panini

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

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All Reviews for Pesto for Prosciutto Panini

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest