Prep Time: 10 mins | Total time: 10 mins
Course: Sauce | Servings: 4
Difficulty level: Easy
Ingredients:
- 2 cups fresh basil leaves, rinsed and dried
- 1/3 cup pine nuts, toasted (or substitute with toasted walnuts or almonds)
- ½ cup grated parmesan cheese
- ½ cup extra virgin olive oil
- 2 cloves garlic, grated
- ½ cup extra virgin olive oil
- ½ tsp black pepper
- Salt, to taste
Instructions:
- To toast pine nuts, add them to a pan on low-medium heat. Stir frequently until they begin to turn brown, 3-4 minutes. Remove from pan and allow pine nuts to cool.
- Add basil leaves, pine nuts, garlic, and cheese to a food processor. Grind to a paste
- With the processor running, slowly add the olive oil. Blend until the oil emulsifies into a sauce with thick pouring consistency
- Season with salt and pepper, to taste
- Use immediately, as a pasta sauce, sandwich spread, salad dressing or as a dip
- If storing, keep in mind that basil oxidizes and turns brown. Store in a jar, covered with cling wrap, making sure the wrap touches the surface of the pesto (i.e., the surface of the pesto does not stay exposed to air). Store in refrigerator.