Classic basil pesto II
Instructions:
- Combine the basil, oil, pine nuts, and garlic in a blender. Blend into a smooth paste, stopping often to push down the basil with a rubber spatula. Be patient; this step can take as long as 5 minutes.
- Add the cheese and salt and blend until smooth. Serve at room temperature.
- Make-ahead note: You can store the pesto for up to 4 days. Transfer into an airtight container, top with a thin film of olive oil, and refrigerate. The oil helps block out air, which is what makes the pesto oxidize and darken on top. When ready to serve, return the pesto to room temperature and stir in the oil. Repeat this step each time you return leftovers to the refrigerator.