Basil Pesto

1. 1

   Place the basil leaves in the bowl of a food processor fitted with the steel blade and, using the pulsing button, chop the leaves until reduced in volume.

2. 2

   (Depending on the size of your workbowl, you might need to add half the amount of leaves at first, and when reduced, add the remaining leaves.)

3. 3

   Add the garlic, pine nuts, red pepper flakes (if using), 2 cups olive oil, and a generous amount of black pepper.

4. 4

   Process until the pesto is finely chopped but still retains some texture.

5. 5

   If not planning to freeze the pesto, add the cheese and salt to taste.

6. 6

   Process just to combine.

7. 7

   (See Notes for instructions on freezing pesto.)

8. 8

   Remove as much pesto as needed and, before storing the rest in the refrigerator, pour a generous layer of olive oil over the top.

9. 9

   Keep pesto refrigerated in a well-sealed sturdy container.

10. 10

    Bring the mixture to room temperature, before each use.

* Per serving · 4 servings · Values may vary.

No additional tips available.