- 2 loosely packed cups of fresh basil leaves
- salt to taste
- 1/2 to 2 cloves of garlic, crushed
- 2 tbs. pine nuts or walnuts, lightly toasted in a dry skillet
- 1/2 c. evoo
- 1/2 freshly grated Parmesan or other hard cheese
In a food processor combine the basil, salt, garlic, pine nuts and about half the olive oil. Process, stopping to scrape down the sides of the bowl, and occasionally adding the rest of oil. Store in fridge for 1-2 weeks or freeze for several months.
Mark recommends that if you are going to freeze the pesto, to do it without the addition of the cheese.