Basic Pesto Sauce
|Lightly packed fresh basil leaves||2 Cup (32 tbs), washed (Thoroughly Dried)|
|Grated parmesan cheese||3 Ounce (1 Cup)|
|Olive oil||1⁄2 Cup (8 tbs)|
Parmesan, and oil in a blender or food processor.
Process until basil is finely chopped.
Use pesto at once or place in small jars adding a thin layer of olive oil to each jar to keep pesto from darkening: refrigerate for up to a week, or freeze for longer storage.