Pesto is so easy and packed with simple but beautiful flavors of fresh basil, pine nuts, garlic, olive oil, and dry aged cheese like Parmigiano-Reggiano.
(Makes about 1 cup)
about 2 cups packed
large garlic cloves
shredded Parmesan cheese
about 2/3 cup
olive oil (+2 Tbsp)
a little more olive oil to drizzle over the top when divided into jars
In a food processor, add about half the oil.
Add basil, pine nuts, cheese, garlic, and salt to the blender and pour remaining olive oil over the top.
Pulse several times to begin to blend. Scrape sides of the blender and pulse a few more times. You may need to scrape the sides again and pulse a few more times until all ingredients are well blended.
Transfer homemade pesto into 2 or 3 small glass jars. After you fill the jar, drizzle a little olive oil over the top and close it tight with a lid.
Store in the refrigerator for up to a week
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
NOTE: Nutritional facts are calculated for the whole batch. Servings size is about 2 tbsp.
I found this recipe on willcookforsmiles.com