Classic Basil Pesto

local_grocery_store Ingredients

• packed 2 cups fresh basil leaves, washed and dried
• minced 2 cloves garlic
• 1/4 cup pine nuts, toasted
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra virgin olive oil
• to taste Salt and pepper

restaurant_menu Method

1. 1.In a food processor or blender, combine the basil leaves, garlic, pine nuts, and Parmesan cheese. Pulse until finely chopped.
2. 2.With the motor running, slowly drizzle in the olive oil until the mixture is smooth and well combined.
3. 3.Season with salt and pepper to taste.
4. 4.Serve immediately or store in an airtight container in the refrigerator for up to a week.

lightbulb_outline Tips

• chevron_rightFor a nutty twist, try substituting the pine nuts with walnuts or almonds.
• chevron_rightIf you prefer a creamier pesto, add a spoonful of Greek yogurt or sour cream.
• chevron_rightDon't limit yourself to pasta! This pesto is also fantastic as a spread on sandwiches or as a dip for veggies.
• chevron_rightTo prevent the pesto from turning brown, press a layer of plastic wrap directly onto the surface before storing in the refrigerator.