• 2 c basil leaves
• 1/4 c toasted pine nuts
• 1/2 c freshly grated parmesan
• 1 clove garlic
• 1 t kosher salt
• Freshly ground pepper
• 1/2 c extra-virgin olive oil (virgin is fine)

Assemble all the ingredients except the olive oil in a food processor.

Process the ingredients while slowly pouring in the olive oil.

Pesto can be made ahead and stored in the refrigerator. To keep pesto from turning a dark green, tear off a small piece of cling wrap and press it down directly over the pesto. It will keep its fresh green tint.

Borrowed from Keith Frohreich’s blog