Basil Pesto

Directions

1. 1
   Place the basil leaves in the bowl of a food processor fitted with the steel blade and, using the pulsing button, chop the leaves until reduced in volume.
2. 2
   (Depending on the size of your workbowl, you might need to add half the amount of leaves at first, and when reduced, add the remaining leaves.)
3. 3
   Add the garlic, pine nuts, red pepper flakes (if using), 2 cups olive oil, and a generous amount of black pepper.
4. 4
   Process until the pesto is finely chopped but still retains some texture.
5. 5
   If not planning to freeze the pesto, add the cheese and salt to taste.
6. 6
   Process just to combine.
7. 7
   (See Notes for instructions on freezing pesto.)
8. 8
   Remove as much pesto as needed and, before storing the rest in the refrigerator, pour a generous layer of olive oil over the top.
9. 9
   Keep pesto refrigerated in a well-sealed sturdy container.
10. 10
    Bring the mixture to room temperature, before each use.