Ingredients
- 1) 1 cup basil
- 2) 1 garlic clove
- 3) 1/4 grated Parmesan
- 4) 2.5 tablsepoons olive oil
- 5) Salt and pepper to taste
Steps
- 1) In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.
- 2) Slowly add the olive oil while pulsing.
Notes
- 1) Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.
- 2) Add evaporated milk to soften taste and reduce use of olive oil.
- 3) Add sun dried tomatoes to make sun-dried tomato pesto. Make sure that these are dried tomatoes and not the ones stored in olive oil as it will change the texture of the recipe.