Basil Pesto

Enjoy this fresh pesto just once, and you'll never eat the jarred stuff again!

Basil Pesto

Ingredients

• 2 cups fresh basil leaves
• 1/2 cup extra virgin olive oil
• 3 tbsp pine nuts
• 2 garlic cloves, minced
• 1/2 cup grated parmigiano-reggiano 
• 3 tbsp butter, softened

Using a food processor, combine the basil, oil, pine nuts, and garlic. Scrap down the sides of the bowl as needed to ensure all ingredients are blended into a paste. Season with salt and pepper.

Transfer the basil mixture to a small mixing bowl. Stir the cheese into the basil mixture. Whisk the butter into the mixture.

Toss over cooked pasta or use as a spread. 

Yields 1 cup

Notes from the Chef:

-Extra pesto can be stored in an airtight container in the freezer

-This recipe makes for a delightful spread on chicken panini!