Serves: 2 - 4

Prep Time: 15 M | Cook Time: 10 M | Total Time: 25 M

INGREDIENTS

• 2 cups Basil leaves, freshly picked with stem removed and packed tightly

• 1/2 cup freshly grated Parmesan or Romano cheese

• 1/2 cup extra virgin olive oil

• 1/3 cup pine nuts

• 3-4 garlic cloves - or more if you like garlic

• 1/4 tsp salt

INSTRUCTIONS

1. Combine the Basil, garlic cloves and olive oil in a food processor and pulse until the Basil and garlic are chopped up well.

2. Add the Parmesan or Romano cheese, salt and pine nuts and pulse again until all ingredients are blended well.

3. Add additional salt to taste, and add additional oil to achieve the perfect consistency - not too runny and not too dry.

NOTES

The Basil Pesto will freeze well. I use small 8 oz containers.

NUTRITION FACTS