Ingredients
Method
Make the Pesto
- In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until finely chopped.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- Scrape down the sides of the bowl as needed. Season with salt and black pepper to taste.
- Transfer the pesto to a jar or container and store in the refrigerator until ready to use.
Nutrition
Notes
Pesto can be stored in the refrigerator for up to a week. For longer storage, consider freezing in ice cube trays.