Basil Pesto

Serves:  4 to 6

3 Tablespoons pine nuts
2 cups fresh basil leaves
1 garlic clove
½ cup freshly grated Parmigiano – Reggiano cheese (Parmesan or Romano also ok)
1¼ cup extra virgin olive oil

In a food processor, add the pine nuts, basil, garlic and a pinch of kosher salt and pulse until a paste has formed. Add the cheese and pulse again until just combined. Turn the processor on and run it continuously as you add the olive oil in a slow, steady stream. Once all the oil has been added to the mixture, continue to process for an additional 30 seconds. Makes 2 ½ cups.

To Store: Place in an airtight container and refrigerate for 5 to 7 days, or freeze in small amounts (ice cube size works great) in a plastic freezer bag. Typically, one cube is equal to one portion.

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