Basil Pesto

By á-174942

Ingredients

• 2 cups fresh basil leaves
• 1/4 cup toasted pine nuts
• 2 garlic cloves peeled
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 1/3 cup extra-virgin olive oil - (about)
• 1/2 cup grated Parmesan

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 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)

This recipe yields 1 cup.