| Servings | Prep Time |
| 1cup | 15minutes |
| Servings | Prep Time |
| 1cup | 15minutes |
Ingredients
- 2 cups fresh basil leaves packed
- 1/2 cup fresh Romano or Parmesan-Reggiano cheese grated
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts
- 3 garlic cloves minced
- salt & freshly group black pepper to taste
Servings: cup
Units:
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Ingredients
Servings: cup
Units:
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Instructions
- Put basil leaves and pine nuts into bowl of food processor. Pulse mixture several times.
- Add garlic and Parmesan (or Romano cheese) into the food processor and pulse several more times. Scrape the sides of the food processor with a rubber spatula to ensure that the mixture is thoroughly blended.
- Slowly add olive oil while the food processor is running. By adding the olive oil slowly while the food processor is running, will allow the mixture to emulsify and stop the olive oil from separating. Stop every so often to scrape the sides of the food processor.
- Add some salt and freshly ground black pepper to taste.
- Tip: You can toss the pesto with pasta for a quick sauce, dollop over baked potatoes or spread onto crackers or sliced bread.
- Source: http://www.simplyrecipes.com/recipes/fresh_basil_pesto/
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