Prep Time 10′ Cooking Time 10′ Yields 1 jar
Ingredients:
- 1 bunch of basil leaves, washed and dried well
- 3 garlic cloves, peeled
- 3 tbsp pine nuts
- 1/2-3/4 cup freshly grated Parmesan cheese (or a mix of Parmesan and Pecorino cheese)
- 1/2-3/4 cup extra virgin olive oil
- Salt
- Pepper
Instructions:
- Wash and thoroughly dry the basil leaves, separating them. Make sure no stems are left, as they can make the pesto bitter.
- Gradually blend the basil leaves with the garlic in a food processor. Once everything is pureed, add the pine nuts.
- Alternately add the cheese and olive oil. Towards the end of the process, taste and season with salt and pepper.
- Store the pesto in a glass jar in the refrigerator, making sure all ingredients are covered with olive oil.
- If you want to add the pesto to a dish, first remove the dish from heat and then add the pesto. Otherwise, the cheese will melt and the oil will separate.
Enjoy!
Source: Argriro Barbarigou
