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Fresh Basil Pesto

2 cups of fresh basil leaves, packed
1/2 cup of freshly grated parmesan-reggiano or romano cheese
1/2 cup of extra virgin olive oil
1/3 cup of pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Combine the basil and pine nuts in a food processor and pulse a few times. (If you are using walnuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add garlic and 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. Serve with pasta, over baked potatoes, or spread over toasted baguette slices.