Simple and savory, the beginnings of the best kind of pasta on earth.
Ingredients
- take until the custard is set and the top is browned and bubbling, 30 to 35 minutes.
- 5 cups fresh basil leaves, packed
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan
Directions
- 1Place the garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
