A delicious green sauce made with fresh basil leaves that's perfect for any pasta, salad, or for topping anything from vegetables to proteins. Made in minutes, devoured in seconds.Makes enough to coat 1 pound of pasta or about 1 ½ cups.
Place basil leaves in a colander and gently rinse basil leaves in warm water. Shake thoroughly to remove excess water. Basil will fluff up once excess water is removed.
Add garlic and pine nuts to the bowl of a food processor and pulse a few times to coarsely chop. Add the basil leaves, a good pinch of salt, pepper, and cheese.
With the food processor running, slowly stream in the oil through the feed tube and process just enough until smooth and combined. Use immediately.
If not using right away, drizzle a thin film of extra virgin olive oil over the top, store in airtight container, and store in refrigerator. The oil seals it and keeps it from turning brown. Lasts for about a week in the fridge. The oil will solidify when cold. Simply bring to room temperature and it will return to a liquid. Stir before using.
*I use a good pinch of salt then taste again after it’s blended because the cheese also adds a saltiness to the pesto.
Authentic Italian Pesto https://www.thegeneticchef.com/italian-pesto/