1 c fresh basil

2 cloves garlic

1/2 c olive oil

1/4 cup Parm cheese

salt/pepper to taste (kosher salt and fresh ground pepper)

2 T Pignioli (pine nuts)

In processor: basil w/ garlic until very fine. Add olive oil very slowly. STOP when olive oil is absorbed. Add parm and salt and pepper. Process until cheese is absorbed. Add pignioli until coarse.

Stir with thin layer of olive oil as cover, it will keep for up to a week- if it lasts that long!

I like to put mine in ice cube trays or small freezer bags so I can grab one and add it when I need it! Now that’s Fast Food!

Oh, and one more thing: Everyone is using different nuts like walnuts and such, but in the beginning, experiment with the original and grow from there. Same goes for the cheese…Parmigiano Reggiano is best for now. Little things like using Kosher salt versus the iodized salt, and freshly ground peppercorns breathe life into this pesto and it isn’t so hard to have these on hand.  I see the supermarkets carry the small dispensers with grinders because everyone is catching on!   Use the best ingredients and it will make you seem like a real cook, even if it’s your first try….and remember to make it with Love!  You’ll taste the difference!

TIPS: I like to serve pesto on oven roasted potatoes, pasta, pasta with spring peas!, bruschetta, panini…Explore and let me know of other combinations you like:)