Ingredients
- 1/4 cup pine nuts, lightly toasted
- 2 cups basil leaves, washed and packed
- 2 cloves garlic, peeled
- 1/3 cup grated parmesan cheese
- 1/3 cup olive oil
- salt to taste
Preparation
Step 1
Heat a skillet (or pan) over medium-high heat; toast pine nuts until golden, tossing occasionally in the pan. Add the pine nuts to the bowl of your food processor along with the basil, garlic and parmesan cheese; pulse until finely chopped (scrape down the sides of the food processor if needed).
With the processor running, gradually add the olive oil in a thin stream until the pesto comes together and is well combined. (Scrape down the sides of the food processor again, if needed). Season with salt to your taste.
NOTES
Storage: Any leftover pesto can be stored in an air tight jar and refrigerated for one week. Alternatively, freeze in a small plastic container for up to 3 months (option: freeze in lightly greased ice cube trays for smaller portions, and thaw the amounts required when needed).
Nutritional Label: Based on 2 tablespoons of pesto per serve