A little math equation for you…
The picture doesn’t do it any justice. This pesto looks, smells, tastes fantastic. I have some pasta cooking on the stove and I cannot wait to slather it in pesto. The cheese, well it could not be any fresher. The garlic, look at it. Gorgeous purple streaks. HighCross Farm is where that comes from.
1 bunch of basil leaves (3-4 cups, loosely filled)
1/4 toasted pine nuts (or walnuts)..pine nuts are better in my humbled opinion.
1-2 cloves garlic
1/4 cup olive oil
Tear basil leaves off stem and place in bowl of food processor. (or blender)
Add nuts, cheese and garlic to the bowl.
Start blending and pouring olive oil into the mixture while it’s whirling around.
Mix until it’s finely chopped and holds together well, about 1 minute.