Ingredients:
• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• 1/3 cup pine nuts
• 3 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
Instructions:
1. Prepare the Ingredients:
o Rinse the basil leaves thoroughly and pat them dry.
o Lightly toast the pine nuts in a dry skillet over medium heat until they are golden brown, about 2-3 minutes. Stir frequently to prevent burning.
2. Blend the Ingredients:
o In a food processor, combine the basil leaves, toasted pine nuts, and minced garlic. Pulse until the mixture is coarsely chopped.
3. Incorporate the Cheese and Oil:
o Add the grated Parmesan cheese to the mixture.
o While the processor is running, slowly drizzle in the extra-virgin olive oil until the pesto reaches your desired consistency.
4. Season and Store:
o Taste the pesto and season with salt and freshly ground black pepper as needed.
o Transfer the pesto to an airtight container. To prevent oxidation, pour a thin layer of olive oil over the top.
o Store in the refrigerator for up to a week.
Serving Suggestions:
• Toss the pesto with your favorite pasta for a quick and flavorful meal.
• Use it as a spread on sandwiches or bruschetta.
• Serve as a dip with fresh vegetables or crackers.
Enjoy your homemade basil pesto!