This kitchen staple is easy to make when you have an abundance of fresh basil. Use this versatile sauce to garnish soups, as a topping for pizza or bruschetta, to flavor pasta or vegetables, or add to mayonnaise for a sandwich spread. Pesto will keep for a month when covered with olive oil and refrigerated. It also freezes well.
|4 cloves||garlic (peeled)|
|6 cups||fresh basil leaves (packed)|
|1/2 cup||fresh Italian leaf parsley|
|1/4 cup||pine nuts|
|1 cup||olive oil|
|1 cup||finely grated parmesan cheese|
Combine the garlic, basil, parsley, and pine nuts in the bowl of a food processor. Pulse to roughly chop.
With the machine running, add the olive oil in a steady stream, stopping and scraping down the sides of the bowl once or twice.
When the mixture is completely puréed, transfer to a clean bowl. Add the salt and cheese, and stir to combine.