Ingredients:
1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
1 handful of raw pine nuts
3/4 cup parmesan cheese
A few tablespoons extra-virgin olive oil
Directions:
1. Combine basil, garlic and pine nuts in a blender or food processor and pulsate until ingredients are roughly chopped, creating a pesto.
2. Add olive oil and blend until the mixture has a paste-like consistency.
3. Transfer the pesto from the blender or food processor to a small bowl. Fold in parmesan cheese.
5. Salt and pepper for taste.
Store pesto in the fridge and use as needed. It will last 4 to 6 weeks. It can also be frozen.
Uses:
• Mix it with any variety of pasta or spaghetti, garnished with pine nuts and parmesan cheese
• Make it the base of a pizza — forget tomato sauce!
• Spread on a sandwich or wrap.
• Serve cold over pasta and add tomatoes, olives and onions for a fresh, light pasta salad.
• Spoon over chicken or fish.
• Dollop on top of a slice of tomato and mozzarella for a light snack.
• Combine with sour cream and serve alongside pita chips for a great appetizer.