My Simple Pesto Recipe

• 3 cups packed Fresh Basil, leaf and stems (8 ounces by weight ) approximately 3 cups packed
• 15 ounces Extra virgin olive oil
• 2 1/2 cups Parmesan cheese, fresh grated (not processed)
• 3 cloves Garlic
• 1/2 tsp Kosher salt or Sea salt (Do not use table salt/ Iodized salt for cooking or for consumption)
• 1 dry cup measure
• 1 cup liquid measure
• 1 Tablespoon measure
• 1/2 Teaspoon measure
• 1 Collander/Strainer

1. Wash Basil in sink and drain with Collander/ Strainer
2. Place in food processor (or blender) in order; garlic cloves, basil, parmesan cheese, 1/2 the olive oil, then pulse
3. Slowly add rest of olive oil while pulsing
4. Keep pulsing until wet sand consistency, should be uniform in size and texture.
5. Taste, add 1/2 tsp of kosher salt if needed, never use table salt as it should never be used for cooking, or consumption in my opinion.
6. Store in refrigerator (will last at least 1 week - can be frozen if making larger batches).
7. Put away food and wash equipment and let dry
8. Mix or add to favorite foods for fun twists (Great on; pasta, pizza, in sauces, hummus, salad dressing, dips, mayonnaise, potato salad, gnocchi)
9. Note: I have used both a food processor and a good blender (Ninja) both worked for me.
10. It is important to put the cheese on top of the basil to help hold down the basil for a smoother and consistent texture through out.

fresh basil, olive oil, parmesan cheese, garlic, kosher salt, measure, liquid measure, measure, measure

Taken from cookpad.com/us/recipes/257091-my-simple-pesto-recipe (may not work)