Categories: Sauces-Gravies-Seasonings

Ingredients

• 4 cups fresh basil, loosely packed
• 1/4 cup toasted pine nuts (or pecans or walnuts)
• 1 roasted jalapeno pepper
• 1/2 cup extra-virgin olive oil
• 1 small clove garlic, minced
• 1/2 cup freshly grated parmesan cheese
• Salt and ground black pepper

Directions

1. Place basil in a bowl of cool water and let soak 15 to 30 minutes. Drain basil but do not dry. Gently pinch leaves from stems. Discard stems.

2. Put the nuts, jalapeno, olive oil and garlic in a blender or food processor. Pulse to make a coarse paste. Add basil leaves. 1cup at a time, shaking off some, but not all the water ( a little water helps the ingredients emulsify). Pulse a few times after each addition. When all the basil has been pureed, add the cheese and pulse to blend. Season to taste with salt and pepper.

3. Serve immediately or transfer to a bowl and top with a thin layer of olive oil, then cover with plastic wrap, pressing the plastic directly on the surface of the pesto to prevent browning.

4. makes about 1 cup

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