|Firmly packed fresh basil leaves||1 1⁄2 Cup (24 tbs)|
|Olive oil||15 Teaspoon|
|Garlic||6 Clove (30 gm), minced|
|Parmesan cheese||2 1⁄3 Ounce, grated|
|Pignolias||1 1⁄2 Ounce, toasted and finely chopped (Pine Nuts)|
1.In a blender, blend together, basil leaves, olive oil and garlic cloves for about 2 minutes. If necessary, scrape down the sides of the bowl.
2.Add in the rest of the ingredients and blend together in bouts.
3. Take resealable plastic container and transfer Pesto into it.
4.Store in refrigerator for upto 2 weeks.