Quick and Delicious Basil Pesto
This recipe is a foundation for so many great dishes. I love to use it for my Pesto Cream Shrimp over Linguini, add a little boost to scrambled eggs, or added to a nice crispy panini. You can store it in the refrigerator or freezer.
Equipment
- Food Processor
Ingredients
- 2 cup fresh basil leaves no stems
- 2 tbsp pine nuts or walnuts
- 2 large cloves garlic
- ½ cup extra-virgin olive oil
- ½ cup Parmigiano Reggiano grated
- Kosher salt and black pepper to taste
Instructions
- Place basil leaves, nuts and garlic in a food processor and process until very finely minced.
- With the machine running, slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and pulse a couple of times, just to combine.