An easy pesto from Deborah Madison’s Vegetarian Cooking for Everyone.
Makes about ¾ cup.
2 garlic cloves, coarsely chopped
Salt (optional)
1 ½ c loosely packed basil leaves
1/3 c olive oil
½ c grated Parmesan cheese
2 to 3 Tbsp tomato paste
Finely chop the garlic, or pound the garlic (with ½ tsp salt if you wish) until smooth. Chop the basil in a food processor and gradually add the oil to make a coarse puree. Remove and stir into the garlic with the cheese and tomato paste. Taste for salt.
Alternatively, combine all the ingredients and puree with an immersion blender.
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