Making Pesto Is Easier Than Speedy Basil Pesto Recipe

Instructions:

1. In a dry skillet over medium-low heat, toast the pine nuts, shaking the pan frequently, until lightly golden brown and fragrant (about 2 minutes). Watch them like a hawk – they burn easily! Immediately transfer to a plate to cool.
2. Place the basil leaves and garlic cloves in the food processor bowl.
3. Pulse until coarsely chopped.
4. Add the toasted pine nuts and Parmesan cheese to the food processor.
5. Pulse until finely chopped.
6. With the food processor running, slowly drizzle in the olive oil until a smooth paste forms.
7. Season with salt and freshly ground black pepper to taste.
8. Use immediately or store in an airtight container in the refrigerator for up to 3 days (cover the surface with a thin layer of olive oil to prevent browning). Or freeze for later use!