Ingredients
Units
Scale
- 3 Garlic Cloves, minced
- 1.5oz (1/4 Cup) Pine Nuts, I prefer toasted but you can use raw
- 2.5oz (1/2 Cup) Parmesan Cheese
- 2.5oz (2 Cups) Fresh Basil Leaves
- 2.5-3oz (Roughly 1/3 Cup) Extra-Virgin Olive Oil
- Kosher Salt and Black Pepper, season to taste if desired
Instructions
- In a food processor pulse garlic, pine nuts, parmesan cheese, a pinch of salt, and basil leaves. Pulse until fully combined, add in 2oz of olive oil, and pulse until you get a smooth texture, adding extra oil if necessary. Once the pesto is made you can taste test and season with salt and pepper if desired.
- Store the basil pesto in an air-tight container in the refrigerator for up to one week or freeze for it up to three months.
- Prep Time: 10 Minutes
- Cook Time: 0 Minutes
- Category: Sauce
- Method: Blend
- Cuisine: Italian