Basil Pesto

Makes about 1/2 cup

This is a great recipe for the traditional basil pesto. We use garlic in it to deepen the flavor, but you can leave it out, if you have a problem with garlic. For a variation, try adding 2 oz or 60 g of toasted pine nuts.

2 cups lightly packed fresh basil leaves, washed and dried

1 cup grated Parmigiana Reggiano or pecorino Romano cheese

½ cup extra virgin olive oil

2 cloves minced garlic or to taste

Place ingredients in a blender or food processor and process until finely chopped. Use at once or freeze for later use.

You can store pesto in a small jar for a week or so in the refrigerator. Put a thin layer of oil on the top to prevent discoloring. Or, simply put a quantity in a small plastic dish or plastic bag and freeze it.

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