Basic Pesto

Name: Basic Pesto
Prep time: 10 min
Total time: 10 min
Ingredients: 2 cups fresh basil leaves (packed (or use part basil, baby spinach, parsley or cilantro)); 2 cloves garlic (peeled and rough-chopped); ¼ cup pine nuts (toasted (or walnuts or pecans - almost any nut can be used)); ½ cup 8 tablespoons extra virgin olive oil, divided; ½ teaspoon kosher salt; ¼-½ teaspoon freshly ground black pepper; ½ cup grated Parmigiano Reggiano (Parmesan cheese or any hard cheese.); *Possible variations: Roasted Red peppers / Sage / Shallots / Thyme

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 1

Author : Susie Gall

Ingredients

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2 cups fresh basil leaves (packed (or use part basil, baby spinach, parsley or cilantro))2 cloves garlic (peeled and rough-chopped)¼ cup pine nuts (toasted (or walnuts or pecans - almost any nut can be used))½ cup 8 tablespoons extra virgin olive oil, divided½ teaspoon kosher salt¼-½ teaspoon freshly ground black pepper½ cup grated Parmigiano Reggiano (Parmesan cheese or any hard cheese.)*Possible variations: Roasted Red peppers / Sage / Shallots / Thyme

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Instructions

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Step 1

In the bowl of a food processor fitted with the steel blade, pulse the basil, garlic, pine nuts, salt & pepper until coarsely chopped.

Step 2

With the motor running, slowly pour in 6 tablespoons of olive oil and process until smooth and oil is fully incorporated. Add cheese (*see storage note if refrigerating or freezing for later use) and pulse just a couple of times to combine.

Step 3

Season with salt and pepper, to taste.

Step 4

Serve immediately or *see storage note.

Step 5

Enjoy!