PESTO

Pesto image

Provided by Food Network

Time 15m

Yield 2 to 3 cups, enough sauce to serve with 1 1/2 pounds pasta

Number Of Ingredients 6

2 cloves garlic
4 cups fresh basil leaves, washed and thoroughly dried
1/2 tablespoon coarse sea salt
1/2 cup pine nuts, toasted
1 cup extra-virgin olive oil
1 cup freshly grated Parmigiano Reggiano cheese

Steps:

Put the garlic, basil leaves, salt, and pine nuts in a food processor (or use a pestle and mortar if you're a purist). With the motor running, add the extra-virgin olive oil in a thin steady stream. Once you have an even consistency, add the freshly grated Parmigiano Reggiano cheese to the food processor, and puree for a few more seconds.

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