pesto sauce

Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup pine nuts, toasted
• 2-3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/2 - 3/4 cup extra virgin olive oil
• Salt and pepper to taste

Instructions

1. In a food processor, combine the basil leaves, pine nuts, and garlic.
2. Pulse until coarsely chopped.
3. With the food processor running, slowly drizzle in the olive oil until a smooth paste forms.
4. Season with salt and pepper to taste. Adjust olive oil for desired consistency.
5. Transfer to an airtight container and store in the refrigerator.
6. Alternatively, store in ice cube trays for easy portioning.

Notes

• Toasting the pine nuts enhances their flavor.
• For a smoother pesto, blanch the basil leaves briefly in boiling water and shock in ice water before processing – this helps retain their vibrant green color.
• Don't over-process the pesto, as it can make it bitter.
• Pesto can be frozen in ice cube trays for easy use later. Thaw completely before using.
• A splash of lemon juice can brighten the flavor.