2-3 c. basil leaves, tightly packed
4 cloves garlic
1/2 c. extra virgin olive oil
1/4 c. pine nuts
salt and pepper to taste
1/4 c. grated locatelli cheese
A savory sauce, full of garlic and basil. Serve it on cooked pasta. Toss in a little shrimp for an elegant, quick meal. Use a spoonful to jazz up vegetables.
Pesto freezes well, so don't be afraid to make big batch while the basil is in season. (Try lining an ice cube tray with plastic, and freeze in 1 Tbsp. cubes. Pop them out of the ice cube tray once they're frozen and store in a freezer bag.)
Measure 2-3 cups basil leaves - really pack them in, like you're measuring brown sugar.
Place basil into food processor. Chop.
Add garlic, one clove at a time.
Drizzle in olive oil.
Add pine nuts.
Salt and pepper to correct seasoning.
Just prior to serving, stir in 1/4 c. grated locatelli cheese. (Don't settle for parmesan, step up to locatelli - it adds a sharp cheesy bite that's really worth it!)
Submitted by Gretchen Grant Contributed on: and modified on Tuesday May 11th, 2010