Ingredients
Method
Make the Pesto
- In a food processor, combine the basil leaves, garlic, and pine nuts. Pulse until finely chopped.
- With the processor running, slowly add the olive oil until the mixture is smooth.
- Add the grated Parmesan cheese, salt, and pepper. Pulse again until combined.
- Taste and adjust seasoning if necessary.
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.