Presto, Pesto!

Photo: bottomless kitchen

Ingredients

5 cups of fresh basil leaves, lightly packed

cup extra virgin olive oil

cup grated parmigiano-reggiano (or pecorino romano)

cup toasted pine nuts

2 cloves of garlic

1/2 teaspoon black pepper

Preparation

Wash and clean basil leaves, towel dry. Pick out any of the fibrous stems or seed buds from the herb.

Toast pine nuts in cast iron skillet over medium-low heat. Stir constantly for a few minutes to prevent burning while allows pine nuts to become golden brown.

Place all ingredients in food processor (in a large food processor the recipe can be doubled while still being made in one batch).

Puree in five second bursts until finely processed. Open up the top and scrape down the sides once or twice to ensure all the ingredients are well incorporated.

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About

A snippet from bottomlesskitchen.com: "Makes delicious sauce that can freeze well and be used throughout the winter. So far, we have incorporated into pizza, pastas, sandwiches or bread dips."