Classic Pesto

By Belinda

To store, transfer pesto to a container, pressing plastic wrap directly on its surface (to prevent it from oxidizing and turning dark). Refrigerate up to five days. This can be frozen in ice cube trays. Cover with plastic wrap and freeze over night. When frozen place cubes in zip lock bags to store. They can be thawed at room temperature for 20 minutes. One cube is about 2 tablespoons.

Ingredients

• 1/2 cup pine nuts
• 4 cups lightly packed fresh basil leaves (2 ounces)
• 1/2 cup finely grated Parmesan cheese
• 1 garlic clove
• Coarse salt and ground pepper
• 1/2 cup extra-virgin olive oil

Details

Servings 1

Preparation

Step 1

Preheat oven to 350 degrees. Spread nuts on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Remove from baking sheet to prevent further browning. Let cool completely. In a food processor, combine nuts, basil, cheese, and garlic; season with salt and pepper. Process until finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth.