Pesto

This recipe yields 1 cup of pesto. This can be made 2 days ahead. Just cover and refrigerate.

Category: Marinades and Sauces

Cuisine: Italian

Ready in 45 minutes

by MamaJoRen

Ingredients

2 cups fresh basil leaves

1/4 cup toasted pine nuts

2 cloves garlic, peeled

1/2 tsp salt

1/4 tsp black pepper

1/3 cup Parmesan, grated

Directions

1. In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. 2. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste.

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