Fresh Basil Pesto
This recipe is good any time of year. it can be refrigerated for up to 3 weeks or frozen.
Steps
Combine basil and garlic in food processor and blend into a fine paste.
Add pine nuts and cheese.
Process until smooth.
With machine running , pour olive oil into feed tube in slow , steady stream and mix until smooth and creamy.
Transfer pesto into container.
Cover surface of pesto with olive oil.
Seal with a tight fitting lid.
Refrigerate up to 3 weeks or freeze.
Stir oil into pesto before serving.
Ingredients
fresh basil leaves, garlic cloves, pine nuts, parmesan cheese, olive oil