- 1/2 cup grated parmaggiano reggiano
- 1 large clove of garlic, halved
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 2 cups firmly packed fresh basil leaves
- 1/4 cup toasted pine nuts
- 1/2 cup olive oil
In a food processor, combine the cheese, garlic, salt and pepper until the garlic is minced. Add the basil leaves and pine nuts and process until the basil is finely ground. With the motor running, gradually add the olive oil and blend until almost smooth. Transfer to a small bowl, cover, and refrigerate. To store up to 1 week, spoon additional oil over the pesto to cover by 6mm (1/4 inch). Makes about 1/2 cup.
Bonus pic of our backyard basil plants.