1 cup basil leaves, rinsed and dried
1 clove garlic
3 tablespoons pine nuts, toasted
1/4 cup parmesan cheese
1/3 cup extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
- Place basil leaves, garlic, pine nuts, and parmesan cheese into the bowl of a food processor. Pulse until the mixture is very finely chopped and forms almost a paste, scraping down the bowl a few times during the process.
- Drizzle in olive oil through the feed tube in a slow, steady stream until the pesto comes together and forms a mostly smooth and thick sauce. Season with salt and pepper. Use immediately, store in the fridge for up to a week, or freeze for up to 6 months.