Basil Pesto

By Casie

Serve with pasta for a quick meal, use the pasta water to make a sauce consistency with the pesto.

Pesto can be stored for up to 2 months in the freezer.

Ingredients

• 4 cups fresh basil, tightly packed
• 4 garlic cloves
• 1 cup EVOO
• 2/3 cups toasted pine nuts
• salt and pepper
• 1 1/2 cups paresan cheese, grated
• 4 Tbsp unsalted butter at room temperature

Details

Servings 5

Preparation

Step 1

In a food processor combine the basil, garlic, pine nuts, 1 tsp salt, pepper. Process adding the EVOO until a coarse paste forms or until pesto is at desired consistency. Scrape down the sides of the bown and transfer to a dish. Stir in cheese and butter.