Quick Basil Pesto
- Total Time:
- Yield: Makes 3/4 cup
- 1 clove garlic, chopped
- 1/4 cup pine nuts, toasted and chopped
- 3 cups packed basil leaves
- 1/2 cup extra-virgin olive oil
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- Coarse salt and freshly ground pepper
Pulse garlic, nuts, basil, oil, and cheese in a food processor until finely chopped. Season with salt and pepper.
Freeze in ice-cube trays, or store in the refrigerator for up to 2 days.