PESTO SAUCE

By Clarabell

Ingredients

• 3 cloves garlic
• 2 c fresh basil leaves
• 3 T pine nuts
• 1 dash salt and pepper
• 1/2 c extra virgin olive oil
• 1/2 c Parmesan cheese grated

Preparation

Step 1

Add the garlic to the food processor and mince. Next, add the basil leaves, pine nuts, and a dash of salt and pepper to the bowl of the processor. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed.

Scrape the bowl. Add Parmesan cheese and mix it into the rest of the mixture. If the pesto is too thick, add a T of water.

Cover and refrigerate until you are ready to use it. This should keep of 2-3 days in the fridge but freezes well if you want to keep it longer.