Pesto is almost as easy as last week's peanut butter. Almost.
Start of with three chopped cloves of garlic.
No need to chop it too finely. You're going to put it all in a food processor anyway.
Next take a 2.5 ounce package of basil, take the leaves off the stems, if any, and throw them in a food processor.
Add a third of a cup of pine nuts.
Pulse a few times. Add garlic, and pulse a few more times.
Switch the food processor to "on" and start pouring in olive oil. You should use about 1/3 of a cup, but keep an eye on it to stop it becoming too oily. You may need to scrape the sides with a spatula.
Throw in 1/2 a cup of parneasean, a little salt and pepper, and pulse it a few more times.
Take a little bit and eat it straight out of the container. It's one of the most pleasantly aromatic foods I've ever eaten. And you can put it on pretty much anything.
3 cloves garlic, chopped
2.5 ounces fresh basil leaves
1/2 cup parmesean cheese
1/3 cup olive oil
1/3 cup pine nuts
1. Pulse the basil with the pine nuts in a food processor. Add in the garlic and pulse again.
2. Turn the food processor to "on" and drizzle in the olive oil. Scraping down the sides if need be.
3. Add parmesan, salt and pepper and pulse a few times.
4. Store in the fridge.