Basil Pesto

Submitted by Martha from MD

"This Pesto goes very well with any pasta but in particular it goes well with the <a href="http://www.barlowsrecipes.com/showrec_226.html" title="Pasta with Pesto, Potatoes, and Green Beans Recipe">Pasta with Pesto, Potatoes, and Green Beans Recipe</a> that is also listed on this site."

Ingredients:
3 cups fresh basil leaves
3 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons pine nuts
2 garlic cloves, minced
1 cup extra-virgin olive oil, plus more for storing

Directions:
1. Pulse basil leaves, cheese, pine nuts, and garlic in a food processor until finely chopped. With the machine running, pour in olive oil in a thin, steady stream, blending until the mixture is well combined and emulsified. Serve pesto with a long, thin pasta such as fettuccine or spaghetti. Store in an airtight container covered with a thin layer of oil (to preserve color) in the refrigerator for up to 1 week.

Groups:
Italian, Pasta, Topping, Sauce, Dinner, Vegetarian

Preparation Time:
10 mins

Cooking Time:
n/a

Servings:
makes 2 cups