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Serves
a generous cup of pesto
Author Notes
I make pesto when basil is abundant during the summer months here in California and freeze whatever is leftover. —Sunnycovechef
Ingredients
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2
garlic cloves peeled
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4 cups
basil leaves
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½ cups
pine nuts, roast them if you want a nuttier flavor
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½ - 3/4 cups
cup of good olive oil
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½ cups
freshly grated Paresean cheese
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½ teaspoons
salt
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1 teaspoon
fresh grated pepper
Directions
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Chop the garlic in the food processor until finely minced.
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Add the rest of the ingredients and pulse until you reach the consistency you like . I like my pesto chunky.
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Season with salt and pepper and add more oil to make it smoother. put in a covered container and use within 3 days or freeze.
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