Sally
About the Recipe
The key to great-tasting pesto is to use the freshest ingredients possible. You can substitute pine nuts for walnuts, but if you can get past the outrageous price of pine nuts, I personally think they taste much nicer. And don't forget, along with all that super-nutrition, comes a super-amount of calories. So try not to eat the whole dish at once!
Ingredients
4 cups fresh basil leaves
1/2 cup pine nuts or walnuts
1/2 cup fresh Parmesan cheese, grated
1/2 cup olive oil
salt and pepper to taste
Preparation
1) Add the pine nuts to a dry skillet and "roast" for a couple of minutes. Flip with a rubber spatula to keep from burning. Remove pine nuts from the heat and let cool.
2) Add all the ingredients (except for the olive oil) into a food processor.
3) Puree until nice and smooth. Then, with the machine still running, slowly pour in the olive oil and blend well.
Hey presto - pesto!