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Classic Basil Pesto

This pesto brings a rich, fresh taste to pasta (of course!). But it’s versatile: You can add some to cream sauces, use it on pizza (by itself or with tomato sauce), top a baked potato with it, spoon it onto bread or use it as a marinade—let your imagination be your guide.

Pesto can also be made with other ingredients, such as mint, arugula or kale.

3 medium cloves garlic

1 large bunch of basil, leaves only, washed and dried

1 small handful pine nuts

About 3/4 cup freshly grated, loosely packed Parmesan cheese

Extra virgin olive oil, to moisten

1. Chop the garlic along with a third of the basil leaves. Once this is roughly chopped, add more basil and chop, then add the rest of the basil and chop some more. Scrape together and chop into a very fine mince.
2. Add half of the pine nuts and chop. Add the rest and chop some more.
3. Add half of the cheese and chop. Add the remainder of the cheese and chop so fine that in the end you can press the mixture all together.
4. Gather into a ‘cake’ and transfer to a small bowl. Cover with a bit of olive oil.
5. Set aside in the refrigerator until ready to use. Before serving, give the pesto a quick stir to incorporate some of the oil.

Makes 1 cup

Recipe reprinted with permission of Marilou Suszko

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**These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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