Ingredients

The following ingredients have 4 Servings
  • 4 cups sweet basil leaves (packed)
  • 4 cloves garlic (lightly crushed and peeled)
  • 1 cup pine nuts (lightly toasted (can use 1/2 pine nuts and 1/2 walnuts))
  • 1 1/2 cups freshly grated Parmigiano Reggiano cheese (block is best for flavor)
  • 1 1/2 cups good quality extra virgin olive oil
  • salt and pepper to taste

Instruction

  • Separate the basil leaves from the hard stems and place into a large salad spinner filled with cold water.
  • Soak leaves for a few seconds to clean.  Rinse and spin to dry the leaves.  
  • Place basil leaves and garlic in a food processor and process until leaves are finely chopped.
  • Add the nuts and process until well blended.
  • Add cheese (unless you are freezing) and process until combined.
  • With the machine running, add olive oil in a slow, steady stream.
  • After the oil is incorporated, turn off the processor and add salt and pepper to taste.
  • Pour in freezer containers and freeze or store in an airtight container in the refrigerator with a small layer of olive oil on top to keep pesto from turning dark.