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Pesto

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Prep Time 30 minutes
Total Time 30 minutes

Ingredients
  

  • 3 Cups Fresh Basil Leaves Packed
  • ½ Cup Extra Virgin Olive Oil
  • 2 Large Garlic Cloves peeled and cut in half
  • ½ Cup Grated Parmesan or Romano Cheese
  • ½ Cup Lightly Toasted Pine Nuts Pine nuts are the true and traditional ingredient in Pesto, but they are insanely expensive. I use sunflower seeds that I toast in a skillet, you could also use green pistachios, raw cashews, or toasted almonds.
  • 6-8 Kalamata or black olives optional - I always have Kalamata in the fridge because they so much more flavor, but black olives will work.
  • ½ teaspoon kosher salt
  • ½ teaspoon fresh ground pepper

Instructions
 

  • Clean your basil in cool water and dry with paper towels. Be sure to remove all stems and foreign material.
  • Place the oil in the bottom of the blender or food processor, and add the garlic, nuts, and Parmesan. Process until even.
  • Add the basil, olives, salt and pepper to the food processor and pulse for about 30 seconds until smooth.
  • Add some additional olive oil until and pulse until you get your desired consistency. Less oil = thicker and stiffer; more oil = looser and runnier.
  • Use immediately to top any pasta dish. (If you do not plan to use it right away, store it in the fridge in an airtight container with an additional layer of olive oil on top to prevent discoloration.)
  • Freeze what you are not going to use in the next week. We like to freeze it in 1/2 pint jars which is two cups and the right amount for a pound of pasta.

Notes

All of the ingredients ready to be processed.