Ingredients:

  • 2 cups fresh basil leaves, tightly packed
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nuts or toasted walnuts
  • 2 cloves garlic, minced
  • 1/2 cup olive oil
  • Salt, to taste
  • Freshly cracked black pepper, to taste

Instructions:

  1. Rinse and dry the basil leaves. Mince the garlic cloves.
  2. Place the basil leaves, Parmesan cheese, pine nuts, and minced garlic in the food processor. Pulse until coarsely chopped.
  3. While the processor is running, slowly drizzle in the olive oil until fully combined and smooth.
  4. Scrape down the sides of the bowl. Add salt and pepper to taste, pulsing again to combine.
  5. Taste the pesto; adjust salt and pepper as desired.
  6. Transfer the pesto to a jar or airtight container. Use immediately, or store in the refrigerator for up to one week.