This recipe for pesto is from Victoria Wesseler.
Pesto, which is Italian for “pounded”, is an uncooked sauce that can be used to perk up pastas, chicken, beef, vegetable soups, rice, couscous, mashed potatoes, and just about anything else you like it on! It is traditionally made with basil, although some make pesto with other herbs such as mint or cilantro. Pesto freezes well and provides a welcome scent of summer to a winter meal. By freezing it in ice cube trays, you can pop out a cube, thaw it and have an individual portion of pesto ready in no time.
3 cups of basil leaves, gently rinsed and patted dry
10 large garlic cloves, peeled
g tablespoons dry roasted pine nuts
1/3 cup extra virgin olive oil
1/2 cup freshly grated Parmesan cheese
Salt and freshly grated black pepper to taste
Place the basil leaves, garlic cloves, and nuts in a food processor and chop finely.
With the food processor running, add 1/3 cup olive oil in a thin stream until blended.
Transfer the mixture to a bowl and add ½ cup freshly grated Parmesan cheese and salt and pepper to taste.
Use immediately or freeze in ice cube trays to thaw and use later