Traditional pesto is usually made with pine nuts as well but I prefer mine without them. If you want, feel free to add some into this recipe as well. Pesto can be refrigerated for up to 3 days, covering surface directly with plastic wrap, or freeze for up to one month. If freezing, store in small amounts for later use.
1 cup packed fresh basil leaves, washed
1 small clove garlic, roughly chopped
Salt, to taste
Freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
2-3 tablespoons extra virgin olive oil
In a food processor, combine basil, garlic, salt, pepper and Parmigiano-Reggiano. Slowly stream in olive oil and process until smooth.
Makes 1/4 cup.