Fresh basil, olive oil, Parmesan cheese,
and pine nuts are blended together to make an
irresistible spread for crusty Italian bread.
Ingredients:
1/3 to 1/2 cup olive oil
2 cups firmly packed fresh Genovese or sweet basil leaves (2-1/2 ounces)
1/2 cup pine nuts
1/2 cup grated Parmesan or Romano cheese
3 or 4 cloves garlic, peeled and quartered
1/4 teaspoon salt
Ground black pepper
Directions:
1. In a food processor or blender, combine 1/3 cup of the oil, the basil, nuts, cheese, garlic, and salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough remaining oil until desired consistency. Add black pepper to taste.
2. If you're not serving the pesto immediately, divide it into 3 portions. Place each portion in a small airtight container and refrigerate for 1 to 2 days or freeze for up to 3 months. Makes about 3/4 cup pesto.
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