Basil Pesto
Lisa Perdue
ingredients
- 4 cups fresh basil leaves
- 4 cloves garlic, peeled
- 1/2 cup olive oil, divided
- 1 cup toasted pine nuts
- 1/2 cup grated Parmesan cheese
- 1 tablespoon salt, or to taste
- Pepper, to taste
directions
In bowl of food processor, combine basil leaves, garlic and half the olive oil; process until mixture becomes a paste. Add the pine nuts and Parmesan cheese, then bled in the remaining olive oil. Season with salt and pepper to taste.
notes
Store in covered container with a little olive oil on top of the pesto. This will keep in refrigerator up to 3 weeks.
Source: Lisa Perdue
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