Basil Pesto

By mamacasma

Ingredients

• 2 cups firmly packed fresh basil leaves
• 1 ⁄3 cup walnuts or pine nuts
• 3 Tbsp grated Parmesan
• 2 small cloves garlic (or 1 large one)
• 1 ⁄4 tsp each salt and pepper
• 1 ⁄2 cup extra-virgin olive oil

Preparation

Step 1

Active Time: 10 minutes
Total Time: 15 minutes

1. In a food processor, combine all ingredients except the oil. Pulse until a thick paste forms. With processor on, add oil in a slow stream until mixture is well combined.

2. Transfer to an airtight container. Press plastic wrap directly onto pesto (to keep basil from browning). Cover with lid; refrigerate up to 4 days or freeze up to 2 months.

Have it your way

Replace the walnuts or the pine nuts with unsalted roasted sunflower seeds.