Toss with 16 oz pasta or use on any of the recipes in this post!
Course
Condiment
Cuisine
Italian
Keyword
classic recipe, easy dinner recipe
Prep Time2minutes
Cook Time3minutes
Total Time5minutes
Servings8servings
AuthorLinda Spiker
Ingredients
2cupsfresh basil leaves, packed
1/3cupextra virgin olive oil
1/3cuppine nuts
3small garlic cloves, peeled
sea salt and freshly ground black pepper to taste
ΒΌcupfreshly shredded Parmesan cheese
toss with 16oz pasta, or use on any of the suggestions above (in blog post)
Instructions
Pulse garlic in food processor. Add basil leaves, pine nuts and parmesan. Puree in processor, slowly adding olive oil till desired consistency is achieved. Add a generous pinch of sea salt and a few turns of fresh pepper, scrape down sides of processor and process again adding more olive oil if necessary. To save extra pesto, just place in a small dish, drizzle with olive oil to prevent oxidation and cover with lid or plastic. Keep in fridge for up to 5 days. This makes enough pesto for 16oz of any pasta you choose.