Pesto

Ingredients:
  4 cups   basil, fresh
  3 cloves garlic
1/3 cup    pine nuts (or walnuts or sunflower seeds)
1/2 cup    cheese, parmesan
1/2 cup    olive oil
           black pepper
           salt

Instructions:
In a blender or food processor, combine half of the basil with all the
other ingredients. Use a low speed and stop often to stir. Blend until
smooth, gradually adding the remaining basil.
If using a mortar and pestle, first mash the garlic and salt, then add nuts
and continue mashing. Add basil with a little olive oil and mash until a
smooth paste is formed. Continue adding olive oil and mix to incorporate.
Taste and season as needed.
Tips:

	
		Squeeze in a teaspoon of lemon juice with the basil to help retain its
vivid color.
	
		Substitute parsley, arugula, or other greens for part of the basil
measurement.
	
		If you aren’t eating it right away, pesto stores well in the freezer.
For convenience, freeze pesto in an ice cube tray. Once frozen solid, pop
them out into a plastic bag and place back in the freezer. The small cubes
are an easy portion size to thaw when you need them.



Description:
Serve this simple, verdant sauce at room temperature over pasta or spread on toasted bread for a quick and easy appetizer.


Notes: