QUICK AND SIMPLE PESTO

This basic Pesto recipe is delicious and can be stored in an air-tight container and drizzle remaining oil on top. Freeze for up to 3 months. Thaw and stir in cheese.




2 cups fresh basil leaves
3 medium cloves of garlic
1/3 cup of pine nuts or walnuts
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
Combine the basil, garlic and nuts then pulse a few times in a food processor. 


Slowly add the olive oil in a constant stream while the food processor is on. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.



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