Pesto

By KDCooks

From Rachael Ray Magazine

Ingredients

• 2 cups basil leaves
• 2 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 1/2 cup extra-virgin olive oil
• Salt and pepper

Details

Servings 1

Preparation

Step 1

Using a food processor, finely chop the basil and garlic. Add the parmesan and pine nuts and pulse into a coarse paste. With the machine on, slowly add the olive oil until incorporated. Season with salt and pepper.

(Can be refrigerated in an airtight container for up to 1 week.)