Ingredients:

  • 2 cups (60g) fresh basil leaves, packed
  • 1/4 cup (30g) pine nuts, toasted lightly
  • 2-3 cloves garlic, peeled
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 cup (120ml) extra virgin olive oil
  • Pinch of sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

  1. Lightly toast pine nuts in a dry skillet over medium heat until golden brown and fragrant. Let cool slightly.
  2. Place basil leaves, garlic cloves, and toasted pine nuts in the bowl of a food processor.
  3. Pulse until a coarse paste forms, scraping down the sides of the bowl as needed.
  4. Add the grated Parmesan cheese and slowly drizzle in the extra virgin olive oil while the food processor is running.
  5. Continue to process until the pesto is smooth and well combined.
  6. Season with salt and pepper to taste.
  7. Transfer the pesto to an airtight container and store in the refrigerator.