cup grated fresh Parmesan cheese (about 2 ounces by weight)
1/4
tsp salt
Directions
1.
Use a food processor or strong blender. With the motor running, drop in the pine nuts and garlic through the feed chute. Process until finely minced.
2.
Add basil, and slowly add olive oil, Parmesan cheese, and salt to the processor bowl. Process until finely minced, scraping down sides. Add salt to your liking.
3.
Refrigerate. The Pesto will keep for 1 week. If there are any leftovers.
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By
Dan Smith
