Ingredients:
1/4 salt
1/8 ground pepper
6 olive oil |
Directions: In a blender or food processor add the basil, garlic, pine nuts, salt, and pepper. Process or blend on high until the basil, garlic, and pine nuts have been chopped into tiny pieces (you don't want to make the ingredients into a uniform paste because you'll lose the pesto texture).
If using a blender open the hole in the top and add the olive oil in a slow steady stream while the blender is running on low. If using a food processor add half the olive oil and blend on low until all the oil is incorporated, then add the other half and repeat.
Remove the pesto from the blender or food process and add the cheese. Mix together and taste the pesto. Adjust flavorings to suite your tastes.
Pesto can be served fresh or refrigerated for up to five days. If you want to make the pesto further ahead of time than that you can freeze the pesto in ice cube trays (1 tablespoon of pesto per pesto cube) and once frozen place the pesto cubes into sealed a zip lock bag. Just take out however many cubes you need and let them defrost for a couple of hours before using them.
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