Fresh Basil Pesto
A delicious version of this classic Italian sauce.
Servings: 1 cup
Ingredients
- 3 cups firmly packed fresh basil leaves coarsely chopped
- 2 tablespoons peeled and coarsely chopped garlic
- 3 tablespoons lightly toasted pine nuts
- ⅓ cup extra virgin olive oil
- ⅓ cup freshly grated Parmesan Reggiano or Asiago cheese
- kosher salt and freshly ground black pepper
Instructions
- With the food processor running, drop the garlic into the bowl of the processor for a few seconds.
- Add the basil and pine nuts to the bowl of the food processor and pulse for a few seconds. Scrape down the bowl.
- Pour the olive oil down the feed tube of the food processor with it running for a few seconds, pureeing until smooth.
- Remove the pesto to a bowl and stir in the cheese. Add salt and pepper to taste.
- Cover the bowl with plastic wrap and refrigerate.
Notes
Pesto will last for up to 5 days in the refrigerator or up to 3 months in the freezer.