- 3 cloves garlic
- 2 cups fresh basil leaves
- 3 tablespoons pine nuts (other nuts can be substituted)
- dash of salt and pepper
- 1/2 cup extra virgin olive oil
- 1/2 cup Parmesan cheese, grated
In a food processor or blender, add garlic, basil leaves, pine nuts and salt & pepper. While the processor is running, slowly drizzle in olive oil until ingredients are pureed. You may need to stop the processor and srape down the sides with a rubber spatula to get every thing mixed together. Noww add Parmesan cheese to the rest of mixture. If pesto is too thick, add a tablespoon of water.
Cover and refrigerate until ready to use. Freezes well, too.