Homemade Basil Pesto

2 cups fresh basil leaves
1/2 cup pine nuts
1/2 cup extra virgin olive oil
3 garlic cloves – minced
1/2 Parmesan Reggiano – grated

1. In a food processor, add half of the pine nuts and half of the basil leaves. Process until smooth and then add the remaining pine nuts, basil leaves, minced garlic cloves, and the olive oil.
2. Pour the mixture into a bowl and fold in the cheese. Taste – if you feel that it isn’t perfect (it is too oily, too basil-y), then add more cheese!
3. Refridgerate for atleast one hour before using. Then add to your favorite pasta or pizza recipe.

NOTE: Fresh pesto would also be tasty mixed with cream cheese and used as a dip for garlic herb toast…Try it!

Homemade Basil Pesto

Print Recipe Pin Recipe

Course Dinner, lunch

Cuisine Italian

Equipment

• food processor

Ingredients

  

• 2 cups fresh basil leaves
• ½ cup pine nuts
• ½ cup extra virgin olive oil
• 3 cloves garlic minced
• ½ cup parmesan reggiano grated

Instructions

 

• In a food processor, add half of the pine nuts and half of the basil leaves. Process until smooth and then add the remaining pine nuts, basil leaves, minced garlic cloves, and the olive oil.
• Pour the mixture into a bowl and fold in the cheese. Taste – if you feel that it isn’t perfect (it is too oily, too basil-y), then add more cheese!
• Refridgerate for atleast one hour before using. Then add to your favorite pasta or pizza recipe.

Notes

Fresh pesto would also be tasty mixed with cream cheese and used as a dip for garlic herb toast…Try it!

Keyword pesto