From pastas to grains, savory tarts to salad dressings, Pesto is one of the most versatile ingredients you can have on hand.

• 1 big bunch Basil – cleaned and stalks removed
• ¼ cup Parmesan Cheese- grated
• 1 clove Garlic
• Pinch Sea Salt
• Pinch Black Pepper
• ¼ cup Olive Oil
• ¼ cup Olive Oil

Blitz all in CuisinArt using first half the olive oil .

 Add  the remaining  half olive oil slowly until you get your own preferred consistency. This depends on how big a bunch of Basil you actually have. 

Try to achieve a Pesto that is not too oily not too dry.  Season to taste- salt pepper,cheese.

 Will stay fresh in refrigerator for up to 1 week. To maintain its bright green color, make sure the pesto has a thin layer of olive oil on top.