Making fresh basil pesto is as easy as tossing the ingredients into a food processor or blender and pressing a button.
2 1/2 cups lightly packed fresh basil leaves
1 cup freshly grated Parmesan or Romano cheese
1/3 cup extra virgin olive oil
1/4 cup toasted pine nuts*, plus additional 2 tablespoons if desired
Kosher or sea salt and freshly ground pepper to taste
- In a blender or food processor, combine the basil, Parmesan or Romano, olive oil and 1/4 cup toasted pine nuts. Whirl to form a paste.
- Stir in the remaining 2 tablespoons pine nuts, if using; season to taste with salt and pepper.
Makes about 1 cup.
*To toast pine nuts, place in skillet over medium heat and toast, stirring constantly, until golden in color. Be careful not to burn the nuts.