Ingredients
2 cups firmly packed fresh basil leave (washed, no stems or blooms)
2-3 garlic cloves
¼ cup grated parmesan
¼ teaspoon salt
⅛ teaspoon black pepper
3 tablespoons extra-virgin olive oil
Instructions
Wash basil and pat dry. Place in food processor
Add garlic, parmesan, salt and pepper
Process until finely chopped
Transfer to a small bowl, add olive oil and combine well. (Note: if you add oil to food processor and over process, your pesto will be bitter, so just stir it in)
Place in ice cube trays and freeze. Or store in the refrigerator for a few days. Makes about 6 tablespoons.
Adapted from gourmetdoneskinny.com