Basic Pesto
Tastes like summer
Ingredients
Makes 4 servings
- 2 c. tightly packed fresh basil leaves
- 1/2 c. extra-virgin olive oil
- 1/4 c. pine nuts
- 2 cloves garlic, chopped
- Kosher salt
- 1/2 c. finely grated Parmesan
Method
- In a food processor, pulse basil, oil, pine nuts, garlic, and a large pinch of salt until smooth.
- Transfer basil mixture to a medium bowl and stir in Parmesan; season with more salt, if needed.
- Make Ahead: Pesto can be made 1 week ahead. Store in an airtight container and refrigerate.
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