Basil Pesto
Equipment
- Food Processor
Ingredients
- 2 cups basil leaves, loosely packed
- ¼ cup pinenuts, lightly toasted
- 3 garlic cloves
- ¼ cup parmesan reggiano, grated
- ¼ teaspoon salt
- ⅛ teaspoons black pepper
- ½ cup EVOO
Instructions
- Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
- Add the garlic and Parmesan 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. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating.
- Occasionally stop to scrape down the sides of the food processor.
- Stir in salt and freshly ground black pepper, add more to taste.
Notes
Pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste.
Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto will stay greener longer that way.
Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto will stay greener longer that way.