Ingredients
Method
Prepare the Ingredients
- Wash the basil leaves thoroughly and pat them dry.
- Toast the pine nuts in a dry skillet over medium heat until golden brown, about 3-5 minutes.
Blend the Pesto
- In a food processor, combine the basil leaves, garlic, toasted pine nuts, and grated Parmesan cheese.
- Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth.
- Season with salt and black pepper to taste.
Serve
- Transfer the pesto to a serving bowl and enjoy with pasta, bread, or as a dip.
Nutrition
Notes
Pesto can be stored in an airtight container in the refrigerator for up to a week. To prevent browning, drizzle a thin layer of olive oil on top before sealing.