Basil Pesto

Information

Directions

Place the basil leaves in the bowl of a food processor fitted with the steel blade and, using the pulsing button, chop the leaves until reduced in volume. (Depending on the size of your workbowl, you might need to add half the amount of leaves at first, and when reduced, add the remaining leaves.) Add the garlic, pine nuts, red pepper flakes (if using), 2 cups olive oil, and a generous amount of black pepper. Process until the pesto is finely chopped but still retains some texture. If not planning to freeze the pesto, add the cheese and salt to taste. Process just to combine. (See Notes for instructions on freezing pesto.)

Remove as much pesto as needed and, before storing the rest in the refrigerator, pour a generous layer of olive oil over the top. Keep pesto refrigerated in a well-sealed sturdy container. Bring the mixture to room temperature, before each use.