Yield 4-5
Here is my basic recipe for pesto. If you're serving it over pasta, it will be enough to coat about 1 pound or 1/2 kilo of pasta. Make sure the pesto is at room temperature before using it, and if it seems a little too thick, you can add a bit of reserved pasta cooking water to the mix.
Place the basil leaves in a food processor along with the almonds, salt and garlic. Blend until finely chopped. Scrape down the sides if you have to.
With the motor running, pour in the olive oil. Mix until it is pureed. Again, you may have to scrape down the sides.
If you are going to eat it right away, add the cheese by just mixing briefly.*
Scrape the pesto into a small bowl and cover with plastic wrap with the wrap touching the top of the pesto. This will keep it from turning black. Otherwise top with a thin layer of olive oil.
To store: place in a jar, top with olive oil, and freeze. Or else keep it like this in the refrigerator where it will keep well for about a week.
* Note: if you are freezing it, don’t add the cheese until you thaw it out. Then just mix it in by hand.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2020/09/pesto-2/