Recipes+for+All

Ingredients ** · 2 cups fresh basil leaves, (packed into your measuring cup) · 1/2 cup finely grated parmesan cheese · 1/2 cup extra virgin olive oil · 1/3 cup pine nuts or cashews or walnuts or peanuts (I toast pine nuts and then blend them before I add them to the pesto) · 3 medium sized garlic cloves, minced or finely chopped · Salt and freshly ground black pepper to taste Method ** Add the garlic, pulse a few times more. Makes 1 cup of pesto. Serve with cooked pasta, or over baked potatoes, or spread over toasted baguette slices or crackers. The pesto keeps for about 5 days in the fridge.
 * Mrs Allen’s Fresh Basil Pesto Recipe **
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 * 1 ** Combine the basil in with the’ pine nuts’, pulse a few times in a food processor.
 * 2 ** Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.