Ingredients:

  • 2 cups fresh basil leaves, packed
  • 1/2 cup pine nuts, lightly toasted
  • 1/2 cup grated Parmesan cheese
  • 3 garlic cloves, peeled
  • 1/2 teaspoon salt, adjust to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup extra-virgin olive oil

Instructions:

  1. Rinse and pat the basil leaves dry.
  2. In a dry pan, toast the pine nuts over medium heat until golden brown, stirring frequently (3-5 minutes).
  3. In the food processor, add basil, toasted pine nuts, garlic, salt, and black pepper.
  4. Blend the ingredients until they are finely chopped.
  5. Add the grated Parmesan cheese and pulse a few more times to incorporate.
  6. While the food processor is running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
  7. Sample the pesto and adjust seasoning if necessary.
  8. Use the pesto immediately or transfer to an airtight container and refrigerate, covering the surface with a layer of olive oil for freshness.