Homemade pesto is undoubtedly one of those "never go back to store-bought" recipes. The fresh flavor of olive oil, earthy pine nuts, and Parmesan is simply sublime.
1/4 cup pine nuts
2 tablespoons minced garlic
4 cups packed fresh basil leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cup good-quality olive oil
1 cup freshly grated Parmesan cheese
Combine the pine nuts and garlic in a food processor with a metal blade. Pulse process for 15 seconds until the pine nuts are partially chopped.
Add the basil, salt, and pepper. With the food processor running, slowly add the olive oil through the feed tube and process until smooth.
Add the Parmesan cheese and process for 1 more minute.
If storing the pesto, transfer to an airtight container. Drizzle a light layer of olive oil on top and seal the lid. Refrigerate for up to 4-5 days.
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