Classic Pesto

Classic Pesto (with variations)

by Lori Fredrich of Burp!

2 cups basil leaves, chopped (feel free to substitute other herbs as well)

2 garlic cloves, minced

1 tsp salt

¼ cup pine nuts (walnuts, almonds, and pecans are also delicious)

¼ cup Parmigiano Reggiano cheese

¾ cup olive oil or slightly more

Wash and dry the basil leaves and dry well.

Using a mortar and pestle, put in basil, pine nuts, garlic and a pinch of salt. Pound all the ingredients with the pestle using a circular motion to pull all of the ingredients to the center of the mortar. Pounding is done when the ingredients form into a paste with a slightly chunky texture.

Transfer from mortar to a bowl and add olive oil in a very, very slow stream, mixing all the while. Mix with cheese. Adjust oil if necessary.

If not using immediately, put in a jar and pour a thin layer of oil on top to keep that fresh green color.

Refrigerate.