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Author Notes: I make pesto when basil is abundant during the summer months here in California and freeze whatever is leftover. —Gerlinde de Broekert
Serves: a generous cup of pesto
garlic cloves peeled
cups basil leaves
cups pine nuts, roast them if you want a nuttier flavor
½ - 3/4
cups cup of good olive oil
cups freshly grated Paresean cheese
teaspoon fresh grated pepper
- Chop the garlic in the food processor until finely minced.
- Add the rest of the ingredients and pulse until you reach the consistency you like . I like my pesto chunky.
- 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.