Ingredients:
3 cloves garlic
2 cups fresh basil leaves
3 tablespoons pine nuts (pignolia)
1 dash salt and pepper
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese grated
Preparation:
Peel and chop the garlic.
Wash, dry and remove the stems from the fresh basil.
Grate the cheese
Cooking Instructions:
This is how I make my pesto sauce: Add the garlic to the food processor and mince. Next, add the basil leaves, pine nuts, and a dash of salt and pepper to the bowl of the processor.
While the processor is running, slowly drizzle in olive oil until all the
ingredients are pureed. You may need to stop the processor at this point
and scrape down the sides with a rubber spatula to get every mixed together.
Now add Parmesan cheese and mix it into the rest of the mixture.
If the pesto is too thick, add a tablespoon of water.
Cover and refrigerate until you are ready to use it.
This should keep for 2 - 3 days in the fridge but can also be frozen if you want to keep it longer.
Top your favorite pasta with this excellent Pesto sauce…
Buon Appetito!