Homemade Basil Pesto

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   1.

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   Wash and dry (delicately!!)

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   the basil.

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   2.

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   Dice garlic and toss in food processor with pine nuts and olive oil.

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   Start with two tablespoons of olive oil.

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   Process til consistency is grainy like sand.

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   3.

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   Add in Parmesan and process.

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    If the texture seems too dry, add in some olive oil.

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    4.

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    Add in basil and ice cube (trust me) and process til creamy.

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    Add olive oil if the sauce seems too dense.

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    Do not pulverize it, thoughit should be grainy, but smooth.

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    5.

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    Sprinkle a pinch of salt and serve over pasta or on toasted bread.

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    Note: Really, I mean four HANDFULS of basil, not four cups...

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    But that measurement doesnt really exist, does it?!

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    Hehe...

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    Lets pretend that it does, and you get four handfuls of fresh basil leaves and lets try 1/4 cup of Pecorino and 1/4 cup of Parmesan to mix things up a bit if you like!

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    !

* Per serving · 4 servings · Values may vary.

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