Ingredients
3 garlic cloves, coarsely chopped
3 cups firmly packed fresh basil leaves or 2 cups fresh basil leaves and 1 cup of your favorite herb (we like fresh oregano or sage)
½ cup toasted pine nuts, cooled
½ cup freshly grated parmesan
salt and freshly ground black pepper
¾ cup Napa Valley Select Extra Virgin Olive Oil
Directions
Chop the garlic in a blender. Add the herbs, pine nuts, parmesan, salt, pepper and Napa Valley Select Extra Virgin Olive Oil and process until smooth.
Note: Pesto will keep stored in airtight container and refrigerated for up to one week. Pesto can also be frozen and stored for up to one month.
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