Pesto
July 30, 2013
- 1 cup toasted pine nuts or almonds
- 3 tablespoons roasted garlic
- 5 cups fresh, trimmed basil leaves
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 ½ cups virgin olive oil
- 1 cup grated Parmesan
Pulse the pine nuts or almonds and garlic in a food processor for 15 seconds. Add the basil leaves, salt, and pepper.
With the processor running, slowly pour the olive oil into the bowl until the pesto is thoroughly pureed.
Pulse in the Parmesan.
Be sure to keep air off the surface – use plastic wrap or a thin layer of olive oil otherwise the pesto discolors.
Refrigerate for a day or two to let the flavors marry. Freeze for up to 3 months.