Stacy’s Simply the Best Pesto

With a garden full of basil, what is a girl to do? Make pesto of course…

2 cloves garlic (more or less to taste)

1 teaspoon salt

2 cups tightly packed fresh basil leaves (no stems)

2 tablespoons toasted pine nuts (or nut of choice) Pine nuts are really creamy

1/2 cup olive oil

1/2 cup freshly grated parmesan (or cheese substitute)

2 tablespoons boiling water

Blend garlic, basil, pine nuts & olive oil in a blender or food processor.  Blend until smooth.  Add cheese, pulse briefly just to incorporate.  Add boiling water and process for 1 to 2 seconds.  Store in a mason jar in the fridge & will last for up to a few weeks.