basil pesto

By sdubbs

Ingredients

• 2 cups packed fresh basil leaves
• 1/4 cup toasted pine nuts
• 1 garlic clove
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 2/3 about 2/3 cup extra-virgin olive oil
• 1/2 cup freshly grated parmesan cheese

Preparation

Step 1

In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with more salt and pepper to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)