Basil Pesto by Mamta Mataji

 

Ingredients: 

2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach or cilantro/ mint combo)

1/2 cup freshly grated Romano or Parmesan cheese (about 2 ounces)

1/2 cup extra virgin olive oil

1/3 cup pine nuts (can sub chopped walnuts)- I skipped it to make nut free

1/4 teaspoon salt, or more to taste

1/8 teaspoon freshly ground black pepper, or more to taste 

Procedure:

Pulse the basil and pine nuts:

Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.

Add the cheese:

Add the Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

Slowly pour in the olive oil:

While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating.

Season the pesto sauce:

Add salt and freshly ground black pepper to taste.