Ingredients:

  • 2 cups (60g) fresh basil leaves, packed (Italian basil preferred)
  • 1/4 cup (35g) pine nuts, lightly toasted
  • 2 cloves garlic, minced
  • 1/2 cup (50g) grated Parmesan cheese, finely grated
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 teaspoon sea salt, or to taste
  • 1/8 teaspoon freshly ground black pepper, or to taste

Instructions:

  1. Add the basil leaves, pine nuts, garlic, Parmesan cheese, salt, and pepper to the food processor.
  2. Pulse the mixture until coarsely chopped.
  3. With the food processor running, slowly drizzle in the olive oil until a smooth paste forms. You might need to stop and scrape down the sides of the bowl a few times.
  4. Taste the pesto and add more salt, pepper, or Parmesan cheese as needed.
  5. Use immediately or store in an airtight container in the refrigerator for up to 5 days (cover the top with a thin layer of olive oil to prevent oxidation).