Pesto

By Zopmama

This is the best recipe I’ve found so far for Basil Pesto. Slightly garlicky with a salty hint from the cheese.
Hint: Pick your fresh basil as near to the height of the day as you can, this way the oils will be evenly distributed throughout the plant.

Ingredients

• 1 cup packed Basil leaves
• 2 Tablespoons Flat Leaf Italian Parsley
• 2-3 large garlic cloves, sliced
• 1/3 cup olive oil
• 3 T - 1/4 cup Parmesan cheese, to taste depending on type of Parm. used
• salt
• Optional: 3 T pine nuts, add w/ basil leaves

Details

Servings 2
Preparation time 5mins
Cooking time 15mins

Preparation

Step 1

Place Basil leaves, Parsley, garlic and salt into a food processor. Pulse until mostly combined. Drizzle oil while processor is running until slightly pasty in texture, add additional oil to taste and desired consistency. Stir in Parmesan cheese and additional salt to taste.

When storing in fridge put plastic wrap in container to touch and cover surface of Pesto, this will prevent browning.

Can be frozen for up to 6 months. Freeze overnight in container then pour small amount of olive oil over surface to protect pesto from browning.