Classic Basil Pesto

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Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/4 pound grated parmigiano reggiano cheese
  • 3 ounces pine nuts (a handful)
  • 2 cloves garlic, popped from skin
  • 1 bunch basil, about 40 to 50 leaves

Preparation

Step 1

Toast pine nuts until golden brown.

Step 2

Heat oil and garlic in a small pan over low heat.

Step 3

Pulse all ingredients in a processor or blender until paste forms.

Step 4

Serve over hot pasta, but never heat the pesto itself. Pesto should be served at room temp.

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To make parsley pesto: use 3 ounces toasted walnut pieces and 1 bunch flat leaf parsley

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