Pesto is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano or Pecorino Sardo, all blended with olive oil. It originated in Genoa, the capital city of Liguria, Italy.
- 2 cups fresh basil leaves (no stems)
- 2 tablespoons pine nuts
- 2 large cloves garlic
- ½ cup extra-virgin olive oil
- ½ cup freshly grated parmesan cheese
- If fresh from the garden, wash thoroughly and dry before using.
- Combine basil leaves, pine nuts and garlic in a food processor and process until very finely minced.
- With the machine running slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.