Ingredients
Method
Making the Pesto
- In a food processor, combine the basil leaves, garlic, and pine nuts. Pulse until finely chopped.
- Add the grated Parmesan cheese and pulse again until mixed.
- With the processor 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 and use immediately or store in an airtight container in the refrigerator.
Nutrition
Notes
Pesto can be stored in the refrigerator for up to a week. To prevent browning, drizzle a thin layer of olive oil on top before sealing.