Basil Pesto

By lindybug

serves 4 over 12 oz of pasta or makes 1 cup

Ingredients

• 1 garlic clove
• 1/4 cup toasted pine nuts
• 2 cups packed fresh basil leaves
• 1/2 tsp salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more to taste
• 2/3 About 2/3 cup extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese

Preparation

Step 1

1. To toast pine nuts: bake them on cookie sheet at 400 degrees for 5-10 min, stirring occasionally. Be sure to keep an eye on them so they don't burn.

2. In a blender, pulse basil, pine nuts, garlic, 1/2 tsp salt and 1/4 tsp 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 the cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate).