Source: à la carte kitchen
Popcorn Con Pesto
Makes about 5 quarts
5 quarts popped popcorn
1/2 cup butter or margarine
1/2 cup pine nuts (optional)
1/3 cup Parmesan cheese
1 tablespoon dried basil leaves, crushed
1 teaspoon dried parsley, crushed
1 teaspoon garlic powder
Put popped popcorn in a large bowl and keep warm.
In small saucepan, melt the butter; add pine nuts, Parmesan, basil, parsley and garlic powder.
Stir to blend.
Pour over popped popcorn, stirring well.