Traditional Basil Pesto

• Remove the leaves from the stems and remove any hard stems from the leaves
  
  
• Gently rinse the leaves in cool water - let dry on paper towels or a dishtowel.  It is okay to have some water on the leaves when making the pesto
  
  
• In a food processor or blender, place the olive oil, garlic, pine nuts and cheese.  Process until everything  has been amalgamated into the olive oil and is "creamy".
  
  
• Add the basil leaves  - you may need to do this in 2-3 batches depending on the size of your processor/blender.  Process to a pesto consistency.  
  
  
• Add salt and pepper to taste

You may need to add additional olive oil to achieve the proper consistency.

Use the pesto fresh.  It can be stored for up to 2 days in the refrigerator with a layer of olive oil on the top to seal it.  

Pesto can be frozen.  Make sure that there is a layer of olive oil covering the pesto before freezing.  

The olive oil seals the pesto to prevent air from oxidizing the basil and turning it black.  

HOT TIP: Never cut basil with a metal knife - always tear it with your fingers!