Makes 2 cups
1 cup pine nuts
6 cups firmly packed basil leaves
4 peeled garlic cloves
¾ cup freshly grated parmesan cheese
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup extra-virgin olive oil
1. Add the pine nuts to a dry skillet and heat over medium.
2. Toast the pine nuts while shaking the pan occasionally until the pine nuts are lightly golden and
fragrant. Watch them closely.
3. Remove the pan from the heat and set the pine nuts aside.
4. Add the basil to the bowl of a food processor with the pine nuts, garlic, parmesan cheese, salt, and
5. Pulse until the ingredients come together. Scrape the sides occasionally.
6. Run the food processor as you deliver the oil in a steady stream. Scrape the sides occasionally.
7. Stop the processor once the pesto is smooth.
8. Taste and adjust seasonings if needed.
9. Serve with pasta, zucchini noodles, crackers or use as a sandwich spread.
Note: Store leftover pesto in an airtight container and refrigerate. Pesto stays fresh for up to a week.