Pesto

By minicoopercraig

You can buy perfectly fine pesto in the refrigerated section of most supermarkets (like Cibo), but it will never taste as good as a homemade batch - which, by the way, takes all of 3 minutes to make. This makes enough for a big pasta dish with enough left over to spread on turkey sandwiches and swirl into soups and salad dressing. To keep it extra fesh and green, float a thin layer of oil on top of the pesto before refrigerating - the oil will keep the basil from oxidizing and turning dark.

Ingredients

• 2 cloves garlic, chopped
• 2 Tbsp pine nuts
• 3 cups fresh basil leaves
• 1/4 cup grated Parmesan
• Salt and black pepper to taste
• 1/2 cup olive oil

Preparation

Step 1

Place the garlic, pine nuts, basil and Parmesan, plus a few pinches of salt and pepper, in a food processor. Pulse until the basil is chopped. With the motor running, slowly drizzle in the olive oil until fully incorporated and a paste forms.