Ingredients
Method
Prepare the Pesto
- In a food processor, combine the basil leaves, pine nuts, and garlic. Pulse until coarsely chopped.
- Add the grated Parmesan cheese and pulse again until combined.
- While the processor is running, slowly add the olive oil until the mixture is smooth and creamy.
- Season with salt and black pepper to taste, and pulse to combine.
- If the pesto is too thick, add a little more olive oil to reach desired consistency.
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.