- basil leaves, about 4 cups
- salt, 1/4 tsp.
- virgin olive oil, about 1 cup
- 1 clove garlic
- 1/2 cup parmesan, grated
- 1/4 cup pine nuts
Wash and dry the basil leaves. Pack them firmly in the food processor. Add ingredients. Cream until stiff.
1 batch yields about 2 cups of pesto, or about 8 servings if you like it like I do.
Eat fresh pesto promptly. If you need to store it for more than a couple of days, freeze it; add a thin layer of olive oil to the top of the pesto to minimize freezer burn.