Homemade Fresh Basil Pesto
Description
This is a simple and delicious homemade pesto that can be ready in 15 minutes. Serve it on pasta, potatoes, crackers or toasted garlic bread.
Ingredients
2 c. fresh basil leaves, packed (can sub half of the basil with baby spinach)
1/2 c. freshly grated Romano or Parmesan-Reggiano cheese (about 2 oz.)
1/2 c. extra virgin olive oil
1/3 c. pine nuts or chopped walnuts
3 garlic cloves, minced (about 3 t.)
1/4 t. salt, or more to taste
1/8 t. freshly ground black pepper
Directions
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Place basil and nuts in the bowl of a food processor; pulse several times.
Add garlic and cheese; pulse several times. Scrape down the sides of the food processor with a rubber spatula.
With the food processor running, slowly add olive oil in a steady small stream. Add olive oil slowly while the processor is running to help it emulsify and keep the oil from separating. Stop food processor occasionally to scrape down the sides.
Stir in salt and pepper, to taste.
Serve with your favorite pasta, over baked potatoes, or spread on crackers or toasted slices of bread.
Makes 1 cup.
*Storage: Basil pesto darkens when exposed to air. To store, cover tightly with plastic wrap that is touching the top of the pesto so that it doesn't have contact with any air. The helps the pesto stay greener longer.