M A K E S ½ C U P
Of course, you can buy ready-made basil pesto but if you have your own basil plants it is quite simple and economical to make your own. You will need a food processor to puree the leaves, since a blender cannot handle the stiff nature of the pesto.
¼ cup toasted pine nuts
2 cups lightly packed fresh basil, washed and patted dry
1 garlic clove, minced
1⁄3 cup extra-virgin olive oil plus more to top stored pesto
3 tablespoons grated Parmesan cheese or soy alternative, such as Soyco
Dash salt and pepper to taste
1 In a food processor, process the pine nuts until they are finely ground. Add the basil and garlic and process just until a little bit of texture remains. With the food processor running, add the oil through the feed tube.
2 Remove the pesto from the food processor and stir in the Parmesan cheese, salt, and pepper. Serve immediately or refrigerate any leftover pesto for 2 days with a thin layer of olive oil on top to prevent discoloration.