Fresh Basil Pesto
"- Basil Pesto can be made up to three days in advance. Refrigerate it in a sealed container. - If you cannot find pine nuts, you can substitute them with a variety of other items such as walnuts, almonds, sunflower seeds, or pistachios. - If you prefer your basil pesto to be a little thinner, simple drizzle in more olive oil until you reach the desired consistency. - If you are unsure how to toast the pine nuts, check out this guide on How to Toast Nuts...."
INGREDIENTS
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3 cups packed fresh basil 2/3 cup extra virgin olive oil 1/2 cup pine nuts, toasted until golden and cooled 2/3 cup grated Parmesan cheese 2-3 cloves garlic, minced Salt and pepper to taste
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