Basil Pesto

pestoth

Basil Pesto

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1/4 cup mia’s kitchen Extra Virgin Olive Oil
2 cups of fresh basil leaves
2 garlic cloves
2 tbsp pine nuts
1/4 cup grated parmesan
1/2 tsp sea salt

Cooking Instructions

Put pine nuts, garlic cloves, parmesan, sea salt and 1 cup of basil in a processor. Process while slowly adding olive oil and basil leaves. Process until desired consistency.

Suggestions:
When storing, place in a storage bowl and add more olive oil to the mix so that there is about a centimeter of oil on the top of the sauce. This will prevent the top from burning in the fridge.

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