BY MARIA SAKELLARIDI
Servings: 5 Serving Size: 1 tbsp
1 cup basil
1 clove garlic
1/4 cup grated parmesan
salt & pepper to taste
2 1/2 tbsp olive oil
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.
Slowly add the olive oil while pulsing. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.
Makes 5 tablespoons.
You can use this basil pesto with linguini pasta like this:
Bring a large pot of water to a boil then season with salt and cook the pasta according to the directions.
Meanwhile add the pesto to a large bowl, reserve ½ cup of the cooking liquid then drain the pasta.