Here is the recipe I always use to make a traditional ever versatile basil pesto! It makes a great sauce for pasta just by itself or mixed with alfredo sauce, bechamel sauce or marinara sauce! It is also great for vegetable side dishes and it’s fantastic smeared on bread for sandwiches. I usually make a whole batch and store it in the fridge. If you are going to store it make sure that you top the pesto with a good amount of olive oil and then store. Otherwise the top layer will turn dark.
3 cloves garlic
2 cups fresh basil leaves
3 tbsp pine nuts
1 dash salt and pepper
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese grated
Add the garlic to the food processor and mince. Next, add the basil leaves, pine nuts, and a dash of salt and pepper to it. While the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed.
You may need to stop the processor at this point and scrape down the sides with a spatula to get it well mixed. Now add parmesan cheese and mix it into the rest of the mixture. If the pesto is too thick, add a tablespoon of water.
Cover and refrigerate until you need to use it.
These days, pesto doesn’t necessarily mean basil. You can substitute the basil to make different varieties of pesto. like Cilantro pesto, Arugula pesto, Artichoke pesto and Red bell pepper pesto.They all make great pasta sauces!