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Pesto
Nb persons: 0
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Source: Jean Porrett
| 2 cups | fresh basil leaves, packed |
| ½ cup | Extra Virgin Olive Oil |
| ¼ cup | grated Parmesan cheese |
| 1/3 cup | Pine Nuts |
| 3 cloves | garlic, minced |
Directions:
Add basil, Pine Nuts and garlic in blender and pulse several times.
Slowly add Olive Oil and pulse several times.
Add cheese and pulse several times.
Can refrigerate for up to one week or freeze.
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