1405 SW Vermont St.
Portland OR 97219
United States



Basil Pesto

Sarah West

2 cups fresh basil leaves, packed
½ cup freshly grated Parmesan-Reggiano or Romano cheese
½ cup extra virgin olive oil
⅓ cup pine nuts, lightly toasted and cooled
3 garlic cloves, coarsely chopped
~ salt
~ pepper

1. Combine the basil, pine nuts and garlic in a food processor and pulse a few times.
2. Add the olive oil in a slow stream to the mixture while the processor is running. You will need to stop and scrape down the sides of the bowl a few times while adding the oil.
3. Stir in the grated cheese and add salt and pepper to taste.