makes about 1 cup
2 cups basil leaves, rinsed and patted dry
2 cloves garlic, minced
1/3 cup pine nuts, lightly toasted
1/4 cup freshly grated parmesan cheese
freshly ground black pepper
fine sea salt
olive oil
1. Toast the pine nuts in a skillet over medium heat for 1-2 minutes. Stir frequently and remove from the heat as soon as the pine nuts and/or walnuts become fragrant.
2. Place the basil, garlic, and pine nuts in the bowl of a food processor. Pulse to combine the ingredients.
3. Add in the cheeses. Pulse to combine. Use a rubber spatula to scrape down the sides if necessary.
4. Add the olive oil in a slow stream while pressing the "on" button.
5. Season with salt and pepper to taste.
6. Store unused portion in a tightly-covered container in the fridge. If the pesto is a bit dry, pour a layer of olive oil over the top of it prior to refrigerating to prevent the pesto from turning brown.