By Danielle C
Difficulty: 
Cost: 
Ingredients:
- 2 cloves garlic
- 2 cups fresh basil leaves (firmly packed)
- 3 tbsp pine nuts
- ¼ cup Parmesan cheese (grated)
- ½ cup olive oil
- salt and pepper
Directions:
1. In a food processor, process first four ingredients until finely chopped.
2. Through the feeding tube, slowly pour in olive oil.
3. Season with salt and pepper.
4. Continue processing until mixture is smooth and creamy.
Required Tools:
Food processor
Quick Tips:
Covered pesto will keep in the refrigerator for up to one week.
If you don?t have a food processor, use a mortar and pestle to grind ingredients.
Half the Parmesan, and add another half of Pecorino Romano if you prefer.
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