Basil Pesto

Pesto is forgiving – if you don’t have enough basil, just reduce the quantities. If you like it mild, reduce the garlic. If you like it spicy, use hot pepper instead of pepper!

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or lightly toasted walnuts
3 medium sized garlic cloves, minced
juice from 1 lemon
Salt and freshly ground black pepper to taste

Combine the basil with the nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Stop 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. Add the lemon juice to taste. If the pesto is too thick, you can add water!  

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.