- 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