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Ingredients
- 2 cups fresh basil leaves
- 3 cloves garlic
- 1 cup parsley
- 2/3 cup pine nuts
- Olive oil, approximately 1 cup
Method
- Blend all ingredients in a blender, or pound in a mortar until they form a soft paste.
- The amount of oil used depends on the method.
- If you use the blender, it is best to make the pesto in two batches, using enough oil each time to cover the blades of the blender about 1/2 cup.
- In the mortar method, add the oil a little at a time, until the paste has reached the proper consistency.
- It should not be too runny.
- To store unused portion of pesto, place in a jar and cover the surface with a film of olive oil.
- Wrap in foil or plastic wrap.
- Keep in refrigerator or freeze.
