Pesto

June 2009
Pesto

by 21 people

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Makes: 8 servings

Prep: 10 mins

Ingredients
  • 2 cups basil leaves
  • 2 cloves garlic
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts
  • 1/2 cup extra-virgin olive oil
  • Salt and pepper
Directions
  1. Using a food processor, finely chop the basil and garlic. Add the parmesan and pine nuts and pulse into a coarse paste. With the machine on, slowly add the olive oil until incorporated. Season with salt and pepper. (Can be refrigerated in an airtight container for up to 1 week.)
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