|Not pictured: 1/2 cup EVOO and salt and pepper to taste|
- The basil should be packed tight.
- Pine nuts are EXPENSIVE! You can buy them in the health market at the grocery store in bulk. They are $38 a pound, unless you don't know that you are supposed to put a sticker on the health market stuff, and weigh it back there, and you go to a dumb high school aged cashier. Yes ladies and gentlemen, she didn't know how to put the code in so I told her they were expensive and her math calculated that .22 x $38 = $1.00. I'm not complaining! You can sub walnuts if you want.
- I like to used the garlic in a jar because it is quick and easy!
In a food processor, chop up the basil and the pine nuts. Next, add garlic, salt, and pepper. Pulse a few times. Then drizzle in the olive oil, and pulse a few more times. If you are going to use the pesto soon, you can add the cheese. I read that if you would like to freeze it, don't put the cheese in, freeze it in ice cube trays, and then you can add the cheese later. I have always froze mine with the cheese, but I might try this next time!
Serve with pasta, on a basil, tomato sandy, pizza, or with crackers and tomatoes.