Ingredients
- 2 cups fresh basil leaves, packed
- 1/2 cup extra-virgin olive oil
- 1/3 cup pine nuts (you can also use walnuts or almonds)
- 3 garlic cloves, peeled
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Directions
Step 1
Toast the pine nuts in a dry skillet over medium heat until lightly browned, stirring occasionally. Remove from heat and let cool.
Step 2
In a food processor, combine the basil, toasted pine nuts, and garlic. Pulse until coarsely chopped.
Step 3
While the food processor is running, slowly drizzle in the olive oil until the mixture is smooth.
Step 4
Add the Parmesan cheese and pulse until just combined.
Step 5
Season with salt and freshly ground black pepper to taste.
Step 6
If the pesto is too thick, you can thin it out with a little bit of water.
