Ingredients:

  • 2 cups (60g) fresh basil leaves, packed
  • 2 cloves garlic, roughly chopped
  • 1/4 cup (30g) pine nuts, lightly toasted
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 cup (120ml) extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Toast pine nuts in a dry skillet over medium heat until lightly golden and fragrant (about 2-3 minutes), shaking frequently. Let cool slightly.
  2. Place basil, garlic, toasted pine nuts, and Parmesan cheese in the food processor bowl.
  3. Pulse the food processor until the ingredients are finely chopped and evenly combined.
  4. With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth paste. Stop to scrape down the sides as needed.
  5. Season with salt and pepper to taste. Pulse briefly to incorporate the seasoning.
  6. Transfer the pesto to an airtight container. Use immediately or store in the refrigerator.