Basil Pesto
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Ingredients
1/2 cup toasted pine nuts,
2 large cloves garlic, peeled,
4 cups tightly packed fresh basil leaves,
1/2 cup freshly grated Parmesan cheese,
1/2 teaspoon salt,
1/2 teaspoon freshly ground black pepper,
1/2 to 3/4 cup extra virgin olive oil
2 large cloves garlic, peeled,
4 cups tightly packed fresh basil leaves,
1/2 cup freshly grated Parmesan cheese,
1/2 teaspoon salt,
1/2 teaspoon freshly ground black pepper,
1/2 to 3/4 cup extra virgin olive oil
Instructions
- Place all of the ingredients, except the olive oil, into the pitcher and blend on 2 until combined, but still containing some texture.
- With the blender running on 2, drizzle the olive oil through the top pour tab and blend until smooth.
- Use right away or store in the refrigerator for up to 4 days until use.
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