Ingredients:
2 cups packed fresh basil leaves
1/4 cup grated parmesan cheese
3 tablespoons toasted pine nuts
1 teaspoon chopped garlic
1/2 teaspoon salt
1/3 cup extra virgin olive oil
Directions:
Combine the basil, Parmesan cheese, pine nutes, garlic and salt in blender jar.
Puree on high speed.
Slowly drizzle the oil through the feed tube and process until a smoothe paste forms.
Store in Refrigerator until ready to use TIP: Freeze pesto in small quantities to use for any cooking occasion.
Servings: 6
Time preparation: 4 min.
Time total: 5 min.