Basil Pesto

From The Moosewood Cookbook


3 cups (packed) fresh basil leaves                     1/3 cup olive oil

3 to 4 large cloves garlic                                   1/3 cup Parmesan

1/3 cup pine nuts or chopped walnuts, lightly toasted

Salt and Fresh ground black pepper to taste


Place the basil leaves, garlic, and nuts in a food processor and pulse until well blended.    With the food processor running, slowly pour in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the Parmesan.  Season to taste with salt and pepper.  To serve, place room temperature pesto in a warmed serving bowl.  Add hot pasta and toss thoroughly.  Allow 2 to 3 TBSP of Pesto per serving.


*It is important that you never heat your pesto, no matter what kind of pesto you make.  If serving hot, always add room temperature pesto to hot food.