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.

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