Monday, May 25, 2009

Perfect Pesto

2 cups fresh basil leaves, carefully washed & well dried

1-2 cloves garlic (depending on size) or more if you wanted

1/3 cup extra virgin olive oil

1 ¼ cups freshly grated Parmesan cheese

½ cup pine nuts

In a blender, process olive oil, garlic, and basil leaves until smooth. Add cheese and ½ of the pine nuts until combined. Stir in remaining ½ of the pine nuts. I like to leave it a little lumpy so that the cheese and pine nuts give it texture. It is yummy over pasta, on toast rounds, or with any recipe calling for pesto. Delicious!

1 comment:

  1. I have had this pesto and it is definitely top-notch tasty!