Classic Pesto

By á-643

Ingredients

• 1/2 cup (125 mL) grated parmesan cheese
• 1/3 cup (75 mL) pine nuts
• 2 cloves garlic
• 2-1/2 cups (625 mL) packed fresh basil
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper
• 1/3 cup (75 mL) extra-virgin olive oil

Preparation

Step 1

In food processor, pulse together cheese, pine nuts and garlic until coarsely ground. Add basil, salt and pepper; pulse 6 times.

With motor running, add oil in thin steady stream until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)