This intensely flavorful sauce is delicious on pasta, pizza, and as a spread for toasted baguette. A little bit goes a long way with this recipe! Pesto can even be frozen for later use, which makes for an especially easy meal.
3 cups fresh basil leaves, loosely packed
1/3 cup pine nuts
3 cloves fresh garlic, minced
½ tsp salt
½ cups olive oil
1/3 cups freshly grated parmesan or romano cheese
BLEND: Place basil and pine nuts in a food processor and pulse a few times until basil leaves are fairly small. Add in garlic, salt, olive oil and cheese. Continue to pulse until well blended, but with some texture remaining.
Note: Pesto can be stored in the refrigerator for a few days if tightly covered. It can also be frozen for long-term storage. The easiest way to freeze pesto is to put it into ice cube trays. When frozen, remove from the trays and store the pesto cubes in a freezer bag. When you want to use, it will be ready to thaw in individual portions!