You will need a food processor to make this. You can adjust the amount of most the ingredients in this recipe to suit your personal taste. You can cut back on the olive oil but this may make it a little dry. I don’t like pine nuts and substitute walnuts instead. Pesto is great on pasta or vegetables and freezes well. This recipe makes 3 to 4 cups.
3 to 4 cups (packed) fresh basil leaves
3 to 4 cloves of garlic, peeled
2/3 cups pine nuts or walnuts
1 cup of grated parmesan cheese
½ teaspoon of salt
½ teaspoon of pepper
2/3 cups of extra virgin olive oil
Optional: 1 Tablespoon of lemon juice and ½ teaspoon lemon zest.
Combine garlic, nuts, cheese, salt, and pepper in the food processor pulse until garlic and nuts are chopped and combined. Add basil and pulse a few times and then run processor for about 2 minutes until combined. With processor running drizzle in olive oil run until you get a consistency you like. Serve with pasta or vegetables. Leftover pesto can be stored in the frig for up to a month if you put it in a sealed container with a light layer of olive oil on top. Pesto will keep in the freezer for up to 1 year. Some like to freeze it in a ice cube tray put into a large freezer bag then the pesto cubes can be used as needed.