Makes about 1 cup
Tip: Your food processor will make quick work of this classic sauce. Some recipes direct you to put all ingredients in the bowl together and blend. In my experience, you will get a better result if you drizzle the olive oil in as directed below. Try either method you prefer, then enjoy your pesto on pasta, roasted potatoes, fish, chicken, toasted baguette slices or stirred into a great pot of soup.
2 cups (packed) fresh basil leaves
2 oz pine nuts
4 garlic cloves
1/2 cup extra virgin olive oil
2 oz Parmigiano-Reggiano
Sea salt and freshly ground black pepper
Wash basil leaves and pat dry.
Peel garlic cloves.
Grate Parmigiano-Reggiano. Set aside.
Place basil leaves, pine nuts and garlic in food processor. Pulse several times to begin chopping and blending the ingredients.
Turn processor on and slowly drizzle olive oil into basil mixture while the machine runs; stop the processor, scrape down sides with a silicone spatula; add grated cheese plus a small amount of sea salt and freshly ground pepper to taste. Pulse several times to blend all ingredients.
Add to freshly cooked pasta, adding a little of the pasta water as needed to loosen the sauce. See other suggestions in Tip above. Refrigerate leftover pesto in a covered jar for up to 2 weeks. Can be frozen if desired.