Pesto

By MaryGladys

Ingredients

• 2 large handfuls basil leaves, about 3 cups
• 3 Tbs Parmesano-Reggiano
• 1-2 Tbs pinenuts
• 2 garlic cloves, chopped
• 1 cup extra-virgin olive oil
• salt
• freshly ground pepper

Preparation

Step 1

Pulse basil leaves, cheese, pinenuts, and garlic cloves in a food processor until finely chopped.

With the machine running, pour in olive oil in a thin, steady stream, blending until the mixture is well combined and emulsified.