Basil Pesto

Basil Pesto
original recipe

2-3 cups loosely packed basil leaves
1-2 garlic cloves
1/4-1/2 cup pine nuts, almonds, or walnuts
1/2 cup good-quality parmesan cheese, grated
good-quality olive oil
sea salt

Wash and dry the basil. I usually use my salad spinner. Place the leaves in a food processor or blender. Pulse to chop the basil. Add the garlic, nuts, and cheese. Continue pulsing until a paste forms. With the food processor running, slowly drizzle the olive oil through the feed hole (is that what it’s called?) until the pesto starts to come together and form a smooth sauce. Add some salt a little at a time. You may not need much because the parmesan tends to be pretty salty. Serve immediately or store in your fridge for up to a week. If you are going to store it, drizzle a little extra olive oil on top to prevent it from turning brown.

Serving suggestions:

Toss with hot penne pasta

Sandwich spread–really good with a roasted or grilled veggie wedge

Top Brie with some pesto and bake–eat with bread or crackers

Mix in with spaghetti sauce

Or eat it on baguette slices

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