The Best Pesto
Serves: 4
 
Ingredients
  • 2 cups tightly packed fresh basil leaves
  • 1/2 cup extra virgin olive oil
  • 3 rounded tablespoons pine nuts
  • 2 garlic cloves, peeled and smashed
  • 1 teaspoon salt, or more to taste
  • 1/2 cup freshly grated parmesan cheese (the best is parmigiano-reggiano)
Instructions
  1. Rinse basil, pick off leaves, and dry lightly (I use a salad spinner). Put basil, olive oil, pine nuts, garlic and salt in the bowl of a food processor. Process until it is creamy. Scrape down bowl as necessary.
  2. Transfer pesto to a bowl and mix in the grated parmesan by hand. Taste for salt.
  3. Keeps covered in the refrigerator for one week. Freezes well.
Recipe by Preheat to 350˚ at https://preheatto350.com/best-pesto-recipe-low-carb-gluten-free/