Basil Pesto
There are all sorts of pesto. I love the combination of basil and pine nuts or pignolias if you want to be fancy. Pignolias are expensive. If you find a bulk source at a reasonable price, please let me know. I buy the largest bag and then place them in the freezer to store. The larger bag is a better value. They freeze for up to a year.
Ingredients
- 2 cups fresh basil (no stems)
- 2 Tbl pine nuts You could use walnuts
- 2 large cloves garlic
- 1/2 cup extra virgin olive oil
- 1/2 cup grated parmesan cheese
Instructions
- Combine basil leaves, pinenuts, and garlic in a food processor and process until very finely minced. You can also use a blender if you do not have a food processor.
- With processor running slowly add in the olive oil and process until mixture is smooth.
- Add the cheese and process for a few pulses. Store in the refrigerator for up to a week or in the freezer for 6-8 months.
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