Pesto Genovese

🔥 Prep

• Wash and dry the 2 cup basil leaves, removing any thick stems.
• Measure out 2 tbsp pine nuts.
• Peel and roughly chop 2 pcs garlic cloves.
• Measure out 0.5 cup olive oil.
• Grate 0.5 cup Parmesan cheese.

🔥 Cook

• 1. Place the basil, pine nuts, and garlic in a food processor and pulse for 10 seconds until coarsely chopped.
• 2. With the processor running, slowly drizzle in the 0.5 cup olive oil over 15 seconds until the mixture looks smooth.
• 3. Add the grated Parmesan and pulse for 5 seconds until just incorporated; scrape down sides as needed.
• 4. Taste and, if desired, season with a pinch of salt (optional).

🔥 Serve

• Toss the pesto with freshly cooked pasta (such as trofie or linguine) and serve immediately.
• Spread on toasted bruschetta or crostini for a quick appetizer.
• Use as a spread in sandwiches or wraps for added flavor.
• Dollop over grilled vegetables or roasted potatoes as a finishing sauce.