Great sauce for pasta
Wash basil, remove leaves from stems, and discard stems. (You will need about 2 cups of leaves.)
Use a spinner to dry off leaves or pat dry with kitchen paper.
Place pine nuts in a small saucepan, cook stirring, over low heat until pine nuts are lightly browned.
Process the pine nuts and garlic and then add the basil and process until finely chopped and smooth. (Stop the blender and scrape mixture down occasionally.)
With the motor operating, add the olive oil in a thin stream.
Process for a further 30 seconds.
Serve mixed through hot pasta and top with parmesan cheese.
I use about 6 cloves of garlic for this quantity, my family likes it garlicy!
Recipe can be made a week ahead. Spoon into jar, cover pesto with olive oil, top with lid; keep refrigerated.
Suitable to freeze.
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