Pesto

By YogiRenee

Note: If not using immediately, the sauce should be refrigerated; cover with plastic wrap, pressing it directly on the sauce to preserve the bright color. This sauce will keep for up to three days.

Ingredients

• 1/2 cup pine nuts, or walnuts
• 4 cups loosely packed fresh basil or parsley leaves
• 1/2 cup finely grated Parmesan cheese
• 1 clove garlic
• Salt and pepper
• 1/2 cup extra-virgin olive oil

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 350 degrees. Spread nuts on a rimmed baking sheet; toast in oven until golden and fragrant, tossing occasionally, 5 to 8 minutes. Let cool completely.

In a food processor, combine toasted nuts, basil, Parmesan, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour olive oil in a steady stream through the feed tube; process until smooth.