"Cooking Dinner: Simple Italian Family Recipes Everyone Can Make"
3 cups fresh basil, about 2 to 3 ounces, leaves only
1/4 teaspoon sea salt
1 garlic clove, peeled
1/2 cup grated Parmesan cheese
1 ounce pine nuts, about 2 tablespoons
1 cup extra-virgin olive oil
Remove basil leaves from stems, rinse and dry completely.
Place basil, salt, garlic, Parmesan cheese, pine nuts and 1/2 cup olive oil in a blender. Blend for a few seconds. Remove lid and push down basil leaves with a wooden spoon or rubber scraper.
Slowly add the remaining olive oil, while the blender is running on low speed, blending until the pesto is completely smooth, about 3 to 5 minutes. Taste and adjust for salt.
Use immediately or store in the refrigerator, covered with extra virgin olive oil, or in small portions in the freezer for up to 2 months.
Recipe Courtesy Claudia Pruett