Makes 1 cup
- 2 cups fresh basil leaves, packed (Can substitute half the basil leaves with baby spinach)
- 1/2 cup freshly grated Romano or Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts (Or chopped walnuts)
- 3 garlic cloves, minced (About 3 tspoons)
- Salt and freshly ground black pepper to taste
Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.
Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
While the food processor is running, slowly add the olive oil in a steady small stream.
Occasionally stop to scrape down the sides of the food processor.
Stir in some salt and freshly ground black pepper to taste.
Toss with pasta for a quick sauce, spread onto sliced tomatoes and mozzarella; or spoon over baked potatoes.
Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic isn’t touching the top of the pesto.
See http://www.simplyrecipes.com/recipes/fresh_basil_pesto/ for more.