Our Favorite Basil Pesto Recipe
3 cups washed, fresh basil leaves, stems removed, patted dry
2-4 garlic cloves, peeled- according to taste
10 tablespoons fruity extra virgin olive oil, as needed
1/2 cup grated Parmesan or Romano cheese, optional- omit for vegan
Pinch of sea salt, if desired
Combine the above ingredients in a food processor and pulse it on and off until it becomes a smooth paste. Taste test for seasoning and texture adjustments.
Use immediately, or cover and chill.
If it becomes stiff add some extra virgin olive oil and stir till smooth.
Pesto will darken if exposed to high heat and will lose its vibrant green color, so don't "cook" pesto in a hot pan or add it to hot pasta in a hot pot; rather, transfer the cooked pasta into a bowl first- then add the pesto and stir gently.