Pesto

A simple but quite good basil pesto recipe I concocted from a couple of different recipes. A bit more garlic, less oil, and extra pinenuts. Enjoy!

• Ready In: 10 mins
• Serves: 4-6
• Yields: 2 1/2 cups

Ingredients

• 2  cups fresh basil
• 1⁄3 cup pine nuts
• 1⁄3 cup olive oil
• 3  garlic cloves, peeled
• 1⁄2-3⁄4 cup  freshly grated parmesan cheese (use good cheese, it makes all the difference!)

Directions

1. Put all ingredients except parmesan cheese into the blender and blend until the consistency you like (I like it a bit grainy but not chunky).
2. At this point, you can freeze batches in ziploc bags for later use.
3. For use now, add parmesan cheese and pour over pasta (I use a rigatoni because the texture captures the pesto well).
4. You could add some fresh or sun-dried tomatoes into the pasta with the pesto as well.