classic recipe, easy dinner recipe, easy pasta recipe
2cupsfresh basil leavespacked
1/3cupextra virgin olive oil
3medium sized garlic clovespeeled (this is how I peel mine!)
sea salt and freshly ground black pepper to taste
¼cupfreshly shredded Parmesan cheeseskip if you live dairy free
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.