2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan or Romano cheese
1/2 cup extra virgin olive oil.
1/3 cup pine nuts (can sub chopped walnuts)
3 garlic cloves, minced (about 3 teaspoons
pinch of salt and pepper
Put basil, cheese, pine nuts, garlic cloves, salt and pepper into a food processor. Pulse until finely chopped and scrape down sides to keep mixture in the the bottom of the food processor bowl. Turn food processor on low and slowly drizzle in olive oil until well combined. If not using pesto right away store in a jar with an extra 2 Tbsp – 1/4 cup of olive oil on top and keep in the refrigerator.