Kittencal'S Perfect Pesto - cooking recipe

Ingredients

4 cups fresh basil leaves, packed (about 3 large bunches)
1/2 cup olive oil
1/3 cup pine nuts (or can use toasted walnuts, or use half each)
3 medium fresh garlic cloves
1/4 - 1/3 cup freshly grated grated parmesan cheese
1 teaspoon kosher salt (can use 1-1/2 teaspoons if desired)
1/4 teaspoon fresh ground black pepper (optional, or use pinch cayenne pepper)

Preparation

Combine the basil, olive oil, pine nuts and garlic cloves in a blender (or food processor).
Blend until a paste form, stopping often to push down the basil.
Add in the Parmesan cheese and Kosher salt; blend until smooth.
Transfer to a bowl.
NOTE to clean fresh basil leaves; swirl in a bowl of water then spin them very dry in a salad spinner.
If not using right away store the clean leaves in a sealed plastic bag with a slightly damp paper towel, the leaves should keep well refrigerated for up to 2 days.