how to make Fresh Basil Pesto?

 

Growing up in a Chinese household, it's no surprise that I discovered pesto in my college years.While living in the UK we seemed to survive on the pre-made, jar versions. It wasn't until my husband introduced me to fresh pesto that *ding* a lightbulb went off. I was surprised by how easy it is to make (literally just dumping the ingredients into a food processor), how fresh it tastes, and how healthy it is.

4 c fresh basil leaves

1/3 c pine nuts

1 clove of garlic (if you prefer a stronger garlic taste, add another one)

1/2 c extra-virgin olive oil

1/2 c freshly grated Parmesan cheese

Salt and freshly ground pepper to taste

Put the basil leaves, pine nuts, garlic, and parmesan cheese into the food processor and blend.

Slowly add the olive oil to the mixture while it is blending. (Be sure to do this slowly because you don't want too much olive oil).

Once it is all blended, add salt and pepper to taste, and then blend one final time.

Serve over your favorite pasta, spread it on a sandwich...the possibilities are endless!

Storing instructions: Keep in an air-tight container in the refrigerator. After each use, you might want to add a little bit of olive oil to keep its consistency.