Servings: Makes about one cup
4 cups basil leaves
3 large garlic cloves
1/3 cup pine nuts (walnuts or almonds can work too)
1/2 cup olive oil
1/2 cup grated Parmesan, pecorino or a combination of the two
1 teaspoon salt
In a blender or food processor, combine the first three ingredients until well chopped. Add the olive oil in a thin stream while running the blender or food processor until a paste is formed. Add the cheese, blend again, salt to taste. Serve immediately or refrigerate for one to two days. A thin layer of olive oil over the top of the stored pesto will keep it from discoloring right away.
At the height of the summer, when the basil is growing chockablock, you can freeze pesto for later use. Simply combine all of the ingredients, except for the cheese, and freeze in airtight containers. Mix the cheese in after you defrost the pesto.
Looking for more recipes that use fresh basil? Find them here!