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Fresh Basil Pesto

Can be used as a quick sauce for pasta. Or add to soups and stews for flavoring.
Print Recipe
Course Side Dish

Equipment

  • Food Processor

Ingredients
  

  • 2 Cups Fresh basil leaves, can substitute ½ with baby spinach leaves
  • ½ Cup Romano or Parmesan cheese, grated
  • ½ Cup Extra virgin olive oil
  • ⅓ Cup Pine nuts, can substitute chopped walnuts
  • 3 Cloves Garlic, minced
  • ¼ Teaspoon Salt
  • ⅛ Teaspoon Pepper

Instructions
 

  • Place the basil leaves and pine nuts into bowl of food processor and pulse several times.
  • Add garlic and cheese and pulse several times more. Scrape down the sides of the bowl with spatula.
  • While processor is running, slowly add the olive oil in a steady stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the live oil from separating. Occasionally, stop and scrap the sides.
  • Add salt and pepper to taste.
  • Toss with pasta, dollop on baked potatoes, or spread onto crackers or toasted bread.

Notes

Storing and Freezing: Divide into small batches. Wrap tightly in plastic wrap, making sure the pesto is not exposed to air.