Ingredients
Method
Prepare 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 to combine.
- 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. Adjust the consistency with more olive oil if necessary.
Nutrition
Notes
Store any leftover pesto 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.