My simple pesto recipe
(I made this pesto recipe for several restaurants and they loved it and still use it to this day)
Recipe difficulty best for ages: 
Recipe safety best for ages:
3 cups packed Fresh Basil, leaf and stems (8 ounces by weight ) approximately 3 cups packed
15 ounces Extra virgin olive oil
2.5 cups Parmesan cheese, fresh grated (not processed)
3 each Garlic cloves
1/2 tsp Kosher salt or Sea salt (Do not use table salt/ Iodzed salt for cooking or for consumption)
Note: Traditional pesto recipes call for pine nuts, I do not use them as some people have nut allergies and for the expense I feel they do not add much flavor. I also use the stems if they are green and soft as they add flavor, nutrients and volume without compromising texture (do not waste them by throwing them out).
