2 c. loosely packed fresh basil leaves
1/3 c. toasted pine nuts (or walnuts)
2 medium garlic cloves, peeled
½ c. grated Parmesan cheese
½ c. extra-virgin olive oil
Salt and black pepper
In a food processor, process basil, nuts, garlic and cheese to a rough paste.
With the machine running, slowly pour in olive oil. If sauce seems dry add a little more oil.
Season with salt and pepper.
Pesto is so versatile...great in sandwiches, on chicken or with pasta.
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