2 garlic cloves
1 cup of extra virgin olive oil (240ml)
4 cups of basil leaves, washed and thoroughly dried
1/2 cup pine nuts, toasted
1 cup freshly grated parmigiano reggiano cheese
1/2 tablespoon coarse sea salt
To start your Pesto:
Place garlic, basil leaves, salt, and pine nuts in a food processor (or use a pestle and mortar if you are a purist). With motor running, add extra virgin olive oil in a thin steady stream.
Once you have an even consistency, add freshly grated parmigiano reggiano cheese to the food processor and puree for a few more seconds.
Pesto can be served fresh or it can be preserved in the refrigerator or freezer. To preserve the sauce in a jar, make sure to top up the pesto with a layer of extra virgin olive oil.
