Traditional Basil Pesto
Prep Time
20 minutes
Prep Notes
Why buy expensive commercial brands of pesto when you can easily make your own. This is best to make in the summer when basil is abundant. You can free in ice cube trays and thaw when needed in the winter months.
Cooking Time
0 minutes
Yields
1 cup
Ingredients
2 packed cups fresh basil leaves
1/2 cup good quality extra virgin olive oil
1/2 cup Parmesan cheese (optional)
1/3 cup pine nuts (Cashews and walnuts also make a nice pesto)
3 garlic cloves, minced
Salt and pepper to taste.
Directions
- Put the basil, garlic and nuts in a food processor and pulse until everything is chopped.
- Add the olive oil and Parmesan, if using, and pulse again until smooth.
- Season to taste with salt and pepper.
- Enjoy immediately or make a bigger batch and freeze the leftovers. See note above.
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