Fresh Olive Oil Pesto

Servings: 4

Time: 40 minutes

Ingredients

·      1 cups fresh basil leaves

·     ½ fresh grated parmesan cheese

·      ½ cup Santa Chiara Extra Virgin Olive Oil

·      1/3 cup pine nuts

·      3 medium crushed garlic cloves

·      Salt and pepper, to taste

Directions

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

2.    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.

ihOO’s Chef Beth Notes:

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

·      Basil pesto keeps in refrigerator one week, or freeze for a few months.

·      Get creative! Substitute ingredients for other items. For example: Try using fresh arugala instead of basil for an earthier taste.