Ingredients
The following ingredients have 8 Servings
- 2 cups tightly packed fresh basil leaves
- 1/4 cup pine nuts (optional: toasted)
- 3 garlic cloves
- 1/2 teaspoon fine sea salt (or to taste)
- 1/2 cup parmesan cheese (freshly shredded)
- 1/2 cup extra virgin olive oil
Instruction
- In the bowl of a food processor with a chopping blade (or blender), add the basil leaves, pine nuts, garlic cloves, salt, and parmesan cheese. Pulse until finely chopped together. If you want to use toasted pine nuts, place them in a small skillet over low-medium heat for 3-4 minutes until warm, fragrant and toasted.
- While the food processor is running, slowly drizzle in the olive oil, scraping the sides of the bowl as needed. Taste test for salt levels and adjust as desired.
- Pesto is ready to use immediately, otherwise store it in an airtight container in the fridge for up to 5 days. You may want to cover with a thin layer of olive oil or plastic wrap to prevent oxidation.
