Traditional Basil Pesto
Combine first 4 ingredients in a food processor and blend until smooth. Slowly drizzle in oil through oil spout until mixture is glossy, very smooth and coats a metal spoon without running off quickly. Season to taste.
- Substitute another fresh herb (such as cilantro, oregano or Italian parsley) or spinach for all or part of the basil.
- Add drained sun-dried tomatoes, roasted red peppers, olives or artichokes.
- Use walnuts, almonds or pecans in place of the pine nuts.
- Try Asiago or Romano cheese in place of Parmesan.
Good to Know: Pesto may be covered with a thin layer of olive oil and stored in the refrigerator up to 3 days.