The Perfect Pesto

Ingredients:

 

1 1/4 cups of freshly grated Parmesan cheese (see directions)

2 tablespoons minced garlic (see directions)

1/2 cup pine nuts

3 cups basil leaves (packed)

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 1/2 cups olive oil

 

 

Directions:

 Here's a little trick for Parmesan cheese.  First of all, I ALWAYS (okay, like 95% of the time) grate my own cheese.  When cheese comes in a package pre-grated, it has a corn starch coating on it.  It keeps the cheese from sticking together in the bag.  The cornstarch makes the cheese a little drier and harder to melt.  Grate yourself.  Thank me later.

1. To grate your cheese the easy way, chop it into chunks and throw it in the food processor.  This takes the leg work out and grates it finer than you can.  Yep, you're welcome.

2.  Throw in your pine nuts and garlic.  Again, let the food processor do the work.  You only need to take the skin off the garlic.  The processor will mince it for you.  Pulse until pureed.

3.  Throw in your basil leaves.  Pulse until combined.

4.  Turn the processor on and begin to slowly add the olive oil until you have a nice liquid.

5.  Season with salt and pepper.

6.  Save for later or add to your favorite Italian dish.