Ingredients
Method
Making the Pesto
- In a food processor, combine the basil leaves, pine nuts, and minced garlic. Pulse until finely chopped.
- Add the grated Parmesan cheese and pulse again until combined.
- While the food processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- Season with salt and black pepper to taste, and pulse to combine.
- Transfer the pesto to a bowl or jar and use immediately or store in the refrigerator.
Nutrition
Notes
Pesto can be stored in an airtight container in the refrigerator for up to a week. To prevent browning, drizzle a thin layer of olive oil on top before sealing.