Basil Pesto
Basil Pesto
From: "Miz Helen's Kitchen Table" cookbook
3 cups fresh Basil leaves
3 Tablespoons grated Parmigiano-Reggiano Cheese
2 Tablespoons pine nuts or walnuts (chopped)
2 large garlic cloves, minced
1 cup olive oil
Pulse Basil leaves, cheese, pine nuts or walnuts, and garlic in a food processor. With the machine running pour in olive oil in a thin, steady stream until the mixture is well combined and emulsified.
Keeps in the refrigerator for about a week or will freeze for 3 months.