Serve pesto stirred into pasta, over baked potatoes, or spread over toasted baguette slices. Delicious with turkey or roasted chicken sandwiches, too!
2 cups firmly packed fresh basil leaves (about one large bunch of basil)
1/3 cup pine nuts, walnuts or almonds, lightly toasted until fragrant
1/4 cup Italian parsley leaves
2-3 large cloves garlic, thinly sliced
1/2 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese or Romano cheese
Salt and pepper to taste
In the bowl of a food processor, place basil, nuts, parsley, and garlic. Pulse until well chopped. With motor running, add olive oil in a slow stream. Add cheese and pulse again until blended. Taste and add salt and pepper to taste.
Store pesto in a jar with a thin layer of oil to keep fresh and green.