Ingredients
Method
Making the Pesto
- In a food processor, combine the basil leaves, garlic, pine nuts, and Parmesan cheese. Pulse until finely chopped.
- With the processor running, slowly add the olive oil until the mixture is smooth and creamy.
- Scrape down the sides of the bowl as needed. Season with salt and pepper to taste.
- Transfer the pesto to a bowl or jar and use immediately or store in the refrigerator for up to a week.
Nutrition
Notes
For a nut-free version, substitute pine nuts with sunflower seeds.