Ingredients:

  • 2 cups (57g) fresh basil leaves, packed
  • 1/4 cup (30g) pine nuts, lightly toasted (optional)
  • 2 cloves garlic, roughly chopped
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (60ml) extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. If toasting, dry toast pine nuts in a small skillet over medium heat until fragrant and lightly golden. Watch carefully.
  2. Add basil, toasted pine nuts (if using), garlic, and Parmesan cheese to the bowl of a food processor.
  3. Pulse until ingredients are coarsely chopped and combined.
  4. With the food processor running, slowly drizzle in the olive oil until a smooth paste forms. Add more oil if needed to achieve desired consistency.
  5. Season with salt and freshly ground black pepper to taste. Pulse briefly to incorporate.
  6. Add a little more olive oil if a thinner pesto is desired.
  7. Serve immediately or store in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.