Ingredients

• 2 cups of basil, fresh leaves, tightly packed
• 1/2 cup of Parmesan cheese, freshly grated
• 1/2 cup of nuts, pine or walnuts, toasted
• 3 cloves of garlic, peeled
• 1 cup of olive oil, extra virgin
• salt and pepper, to taste

Instructions

1. Toast the Nuts In a dry skillet over medium heat, toast the pine nuts or walnuts until they are lightly golden. Stir frequently to prevent burning. Once toasted, set aside to cool.

2. Prepare Basil Wash and dry the fresh basil leaves.

3. Combine Ingredients In a food processor, combine the basil, toasted nuts, grated Parmesan cheese, and garlic cloves.

4. Pulse the Mixture Pulse the ingredients a few times until coarsely chopped.

5. Stream in Olive Oil With the food processor running, gradually stream in the olive oil until the mixture becomes smooth and well combined.

6. Season Add salt and pepper to taste. Remember that Parmesan is salty, so adjust accordingly.

7. Store Transfer the pesto to a jar or an airtight container. If not using immediately, cover the surface with a thin layer of olive oil to prevent oxidation and store in the refrigerator.

8. Serve You can use the pesto immediately as a pasta sauce, sandwich spread, pizza topping, or in various recipes. It can also be frozen in ice cube trays for later use.