|Genovese Basil: Pesto 'on the hoof!'|
8 cloves of garlic
¾ cup lightly toasted pine nuts
8 cups loosely packed fresh basil leaves
1 cups plus 3 teaspoons extra virgin olive oil
2 cups freshly grated Parmesan cheese
2 teaspoons freshly ground black pepper
Make sure to cover the pesto tightly or store in an airtight container imediately after making it. The top layer will discolor faster than the rest; you can keep a thin layer of oil on top to stop oxygen from getting to the pesto and causing discoloration, but this will add more oil to the pesto each time you use it. For some of us, this is not considered a drawback.