Babaroot’s Pesto recipe
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves
Salt and freshly ground black pepper to taste
- Combine the basil , pine nuts and garlic in a food processor.
- Slowly drizzle the olive oil into the food processor in a constant stream while the food processor is on. Stopping occasionally to scrape down the sides of the food processor with a rubber spatula.
- Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.