A versatile and flavorful addition to many dishes, particularly in Italian cuisine.
Ingredients
Scale:
2 cups fresh basil leaves, packed
1/2 cup extra virgin olive oil
1/3 cup pine nuts (or alternative nuts)
2 cloves garlic, minced
1/2 cup freshly grated Parmesan cheese
Salt and pepper to taste
Instructions
Rinse the fresh basil leaves thoroughly under cool water, removing any dirt or debris, then pat them dry with a clean towel.
In a dry skillet over medium heat, toast the pine nuts for about 3-5 minutes until they are golden brown and aromatic.
In the food processor, add the basil leaves, toasted pine nuts, minced garlic, and grated Parmesan cheese. Process for about 30 seconds until finely chopped.
With the processor running, slowly drizzle in the olive oil and continue to blend until smooth.
Taste the pesto and add salt and pepper as necessary. Blend briefly to combine the seasonings.
Transfer the pesto to a jar or an airtight container. Drizzle a thin layer of olive oil over the surface to help prevent oxidation.
