Yummy Pesto

1. 1

   Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped.

2. 2

   Add nuts and process until nuts are finely chopped.

3. 3

   Add cheese and process until combined.

4. 4

   With the machine running, add olive oil in a slow, steady stream.

5. 5

   After the oil is incorporated, turn off the machine and add salt and pepper to taste.

6. 6

   If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark.

7. 7

   Pesto will keep well in the refrigerator for a week or more.

8. 8

   This recipe yields approximately 3-1/2 to 4 cups, and can be halved.

No additional tips available.