Basil, pine nuts, garlic, salt, pepper, and oilve oil go into the food processor. Turn it on, pour in a bit more oil as it whirrs, and you're good to go. If you're going to eat it right away, add grated parmesan or romano. Otherwise, leave it out until right before you serve the pesto. I was freezing this batch, so I left it out.
That's it.
FYI, pesto is amazingly forgiving. I've made it without nuts, without cheese, without garlic. As long as you have basil and oil, it tastes like pesto!
ReplyDeleteRebecca
Freezing pesto is a great idea, that I never would have thought of myself.
ReplyDeleteAdditionally, as a new parent who likes to cook fresh food, but has limited time, I like to prepare food in bulk when I do cook. So, this sounds like a great idea.