Prep Time: 20 minutes
Ingredients:
- 3 Cups Fresh Basil, loosely packed with large stems removed
- 3 Tablespoons Pine Nuts, lightly toasted in the oven or a dry skillet
- 2 Cloves Garlic, roughly chopped
- 1/2 Cup Parmesan, freshly grated (you can also use asiago, dry jack, pecorino Romano, or another dry cheese)
- 1/2 Cup Extra-Virgin Olive Oil
- Salt, to taste
Preparation:
Place the pine nuts and garlic in a food processor and pulse until mixture is finely ground. Add about half of the olive oil and a handful of basil. Process until the leaves are incorporated. With the food processor running, add more basil through the feed tube, a handful at a time, until all the basil is incorporated and the mixture is smooth. Add more oil to obtain the desired consistency.Stir in the cheese with a spatula. Add salt to taste.
Pesto will keep, refrigerated, for one or two weeks.
Variations:
Substitute different herbs for basil, such as parsley, cilantro, or mint.
Substitute different nuts for pine nuts. Walnuts are a common alternative.



