3 cups of fresh basil leaves, packed
3 to 4 cloves of garlic
1/3 cup toasted pine nuts
1/3 cup olive oil
1/3 cup grated Parmesan cheese
salt and pepper to taste
- Place the basil leaves and garlic in a food processor or blender, and pulse until well combined.
- Add the nuts, and continue to pulse until the nuts are finely ground into the pesto.
- Keep the machine running as you drizzle in the olive oil through the top of your processor. When you have a smooth paste, transfer to a bowl and add the cheese and salt and pepper. Use immediately or freeze for later.