Fresh Basil Pesto
Homemade is always better! Basil pesto darkens when exposed to air, so to store, cover tightly with plastic wrap making sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air. The pesto will stay greener longer that way.Yield: 1 cup
|2 cups||fresh basil, packed|
|1/2 cup||fresh or parmesan-reggiano Romano cheese, grated|
|1/2 cup||olive oil|
|1/3 cup||pine nuts|
|3||garlic cloves, minced|
|freshly ground black pepper|
Place the basil leaves and pine nuts into a food processor and pulse a several times. Add garlic and cheese. Pulse several times more. Scrape sides and pulse one more time.
While the food processor is running, slowly add the olive oil. Stop to scrape down the sides now and then.
Add salt and pepper to taste.
Photo source: http://community.epicurious.com/post/lpesto-genovese-a-culinary-delight-from-italy