2 c Packed fresh basil leaves;
- stems removed
1/4 c Grated Parmesan cheese
1/2 c Olive oil
3 tb Pine nuts
3 cl Garlic
Place basil, Parmesan cheese, pine nuts and garlic in a
food processor and pulse till mixed. With processor
running, slowly drizzle olive oil into the mix until
combined and of smooth consistency. Add salt to taste.
Note: my husband likes his pesto with a lot of good olive
oil - I usually add more than 1/2 cup! Serve with
I was going to say, store the leftovers in the fridge
for up to a week but there won't be any left over!