2 cups packed fresh basil leaves
4 cloves garlic (you can cut that in half, but I love garlic)
¼ cup toasted pine nuts (Just put them in a dry pan over low heat and toast until golden)
¾ c good EVOO
Kosher salt and freshly ground black pepper to taste
½ cup freshly grated parmesan cheese (I just put a chunk in the food processor to speed up the process)
- Combine basil, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add EVOO and process until smooth and season with salt and pepper.
- If you use it immediately for the week, stir in the cheese at the end. You can keep it up to a week in the fridge, just make sure you put a layer of oil on top each time you use it to prevent it from turning black. If not, freeze in a container with a layer of EVOO on top and stir in the cheese after thawing.
It’s so good for you and so flavorful; I use this pesto for everything. I add some extra EVOO and whisk for vinaigrette; I use it as a sauce for pasta. I pour it over chicken, steak or seafood to give the proteins an extra punch. You can even use it as a vegetable dip. Delicious and so healthy!