• 2 cups of fresh basil leaves, packed
  • ½ cup parmesan cheese
  • ½ extra virgin olive oil
  • 1/3 cup pine nuts
  • 3 cloves of garlic
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper



Lightly toast pine nuts in a skillet on the stovetop.  Allow to cool.

Once cooled add pine nuts, cheese and garlic in the food processor and pulse until finely ground.

Add basil and process until it is finely chopped.  Use a spatula to scrape down the processor bowl to ensure all the basil is incorporated.

With the processor running, SLOWLY add the olive oil in a steady stream until the pesto is smooth.  Season with salt and pepper.