Basil Pesto

Ingredients

• 2 cup fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
• 1/3 cup pine nuts (can sub chopped walnuts)
• 1/2 cup extra virgin olive oil
• 3 cloves garlic, minced (about 1 tbsp)
• 1/2 cup Parmesan or Romano cheese, freshly grated (about 2 oz)
• 1/4 tsp salt (or more to taste)
• 1/8 tsp freshly ground black pepper (or more to taste)

Instructions

1. 1

   Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.

2. 2

   Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

3. 3

   While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor.

4. 4

   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 sauce will stay greener longer that way.

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