Servings 1 cup
Ingredients
- 2 1/2 cups fresh basil leaves, washed and dried thoroughly
- 2 Tablespoons grated Parmesan cheese
- 3 cloves garlic, roughly chopped
- 2 Tablespoons pine nuts, toasted and cooled
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 cup extra virgin olive oil
Instructions
- In a food processor or blender, combine the basil leaves, Parmesan cheese, garlic, toasted pine nuts, kosher salt and pepper. Pulse the ingredients together until well blended.
- While the food processor or blender is running, drizzle in the olive oil and continue blending, scraping down the sides as needed, until the pesto is puréed. Taste and season it with salt and pepper then serve immediately or store in an airtight container in the fridge until ready to serve.
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