<http://schema.org/recipeInstructions>
" Put the basil, garlic, pine nuts, and Parmesan in a blender. With the motor running, slowly pour in the oil in a thin stream through the feeder tube, and blend until smooth. Add salt and pepper to taste, transfer to a bowl (or container with a lid), cover and refrigerate until needed. Variation: Arugula Pesto.  Replace the basil with arugula leaves for a hotter pesto. Variation: Hazelnut Pesto.  Replace the pine nuts with 3 tablespoons chopped hazelnuts. Omit the Parmesan and add 1/2 teaspoon red pepper flakes instead. More Pesto Variations:Pumpkin Seed and Goat Cheese PestoAsparagus PestoRapini Pesto"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a9626/pesto-sauce-recipe/>