1/2 cup olive oil
- Combine basil, garlic, and nuts in the bowl of a food processor or blender. Blend to a smooth paste.
- Drizzle in the olive oil while the processor runs
- stir in cheese
- add salt and pepper to taste
- NOTE: This recipe makes two cups. I place into 1/2 cup containers and freeze for later use.
Some uses: Pesto is great on pasta (even better if that pasta has shrimp or chicken mixed in!); it is terrific as a spread on fresh baguette (a la garlic bread); also makes a great aioli if mixed with mayo and generous bit of fresh squeezed lemon juice; a dollop on grilled steak is yummy; mixed with softened butter and then chilled into a compound butter.