Ingredients
3 cups packed fresh basil leaves
1/4 cup toasted pine nuts
1.5 garlic cloves (or 2 small cloves)
3/4 teaspoon salt
1/3 teaspoon black pepper
about 1 cup extra-virgin olive oil
3/4 cup grated parmesan cheese
Pulse basil, pine nuts, garlic, salt, and pepper in a blender until finely chopped. With blender still running, slowly add olive oil until emulsified. Tranfer mixture to a medium bowl and stir in cheese. Season to taste with additional salt & pepper.
Makes enough pesto for 1.5 pounds of fresh pasta.
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