Put all the ingredients, except the cheese and seasoning, in a food processor and blend until smooth. Pour the mixture into a bowl and stir in the grated cheese and season to taste with the salt and pepper.
Keep basil pesto refrigerated for up to a week.
Pesto also freezes very well and thaws quickly.
“The traditional way of making pesto was to pound the ingredients in a pestle and mortar – the name is from the Italian word pestare (to pound or crush), but it is much easier to make in a food processer or blender.’’
INGREDIENTS
2 cups fresh basil leaves, packed
1/2 cup freshly grated
Parmesan, Reggianoor or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Juice of 1 lemon
Salt and freshly ground black pepper to taste