Pesto Genovese

TOTAL TIME: 10 min
Prep: 10 min
Inactive Prep: --
Cook: --
 
YIELD: 1 (18-ounce/500 g) jar
LEVEL: Easy

ingredients

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Directions

Put basil, garlic, and pine nuts on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients and add to a jar. Add the Parmigiano cheese, salt, and 1/2 cup olive oil and mix all the ingredients well. Top up with the remaining extra-virgin olive oil.

Cook's Note: Pesto can be served fresh or it can be preserved in the refrigerator or freezer in an air-tight container. If freezing, omit the cheese and drizzle the top with oil. Thaw, then stir in the cheese.

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