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.
Recipe from http://www.simplyrecipes.com/recipes/fresh_basil_pesto/ for more.