Makes 3/4 cup / A classic. Each ingredient can be increased or decreased to suit your taste. Basil pesto also freezes well, so make a bunch when basil is plentiful.
2 cups fresh basil leaves
1. Place all ingredients except cheese in blender or food processor and process until smooth.
2. Transfer mixture to a medium bowl and stir in cheese. Serve, or refrigerate for up to 3 days.
Calories 47,Fat 4,Perfat 78,Cholesterol 1,Carbo 1,Protein 2,Fiber N/A,Sodium N/A