Basil Pesto | |
Ingredients: |
Method: |
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2 cups loosely packed basil leaves, washed and dried thoroughly 2 tablespoons toasted pine nuts 2 tablespoons freshly grated Parmesan 1/4 teaspoon minced garlic 1/2 teaspoon kosher salt |
In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. |
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1/4 cup plus 1 tablespoon extra-virgin olive oil Freshly ground black pepper to taste |
While the motor is running, drizzle in the oil until incorporated. Season with pepper to taste. |
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Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month. |
| Makes about 1 cup | from The Food Network |