Ingredients
2
cups firmly packed fresh basil leaves
3/4
cup grated Parmesan cheese
1/4
cup pine nuts
1/2
cup olive or vegetable oil
3
cloves garlic
Preparation
In blender or food processor, place all ingredients. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
Use pesto immediately, or cover tightly and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it stands).
