Fresh Pesto


      Traditional Fresh Pesto

      All you need:

      • 2 c. fresh basil leaves, packed

      • ½ . fresh grated parmesan-Reggiano or Romano cheese

      • ½ c. extra virgin olive oil

      • 1/3 c. pine nuts or walnuts

      • 3 medium-sized garlic cloves, minced

      • Salt and fresh ground pepper to taste.

      All you do:

      1. Place the nuts in a food processor and pulse a few times. Add basil and pulse again. Add the garlic, pulse a few more times.

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

      Serving suggestions for pesto:

      • Serve on pasta

      • On baked potatoes or even tossed with baby potatoes and baked.

      • To make yummy brushetta or crostini

      • A great substitution for sauce on pizza

      • Use on sandwiches instead of mayonnaise