2 cups leaf or 4 stalks Genovese Italian basil, 2 cloves garlic or 2 garlic scapes, 2/3 c olive oil, 1 t sea salt or kosher salt, ½ c Parmesan (optional), ¼ c Pine nuts or walnuts (optional)
Blend basil (leaf & stem), garlic, and nuts with enough olive oil to make it blend well. Add remaining oil, cheese, and salt and pepper once basil is well blended. Blend into smooth paste. Keeps in the fridge for up to a week in airtight jar. You can also freeze pesto in bags or an ice tray and store cubes in a freezer bag. Cubes are quick and versatile. Use pesto to dress pasta, quinoa, pizza or any hot entre or cold salad. Use as a spread for bread or toast bread with pesto, tomato and parmesan for bruschetta.