Classic Basil Pesto
Toss it on pasta, add it to salad dressings, drizzle over heirloom tomatoes—the possibilities are endless with this classic sauce!
4 cups fresh basil leaves (from about 3 large bunches)
½ cup extra-virgin olive oil
⅓ cup pine nuts
2 garlic cloves
½ cup freshly grated Grana-style cheese
1 teaspoon coarse kosher salt
1. Combine basil, pine nuts, cheese and garlic in a blender or food processor. Blend until paste forms, stopping often to push down any basil caught on the sides of the bowl. Then, with the motor running, add the olive oil in a steady stream and blend until smooth. Season to taste with salt, and then transfer to a small bowl.