Ingredients

  • 3 large garlic cloves
  • ½ cup pine nuts
  • 2 ounces Parmigiano-Reggiano, coarsely grated (2/3 cup)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 cups loosely packed fresh basil
  • ⅔ cup extra-virgin olive oil

Directions

With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.

Source

Servings/Yield

Pesto keeps, its surface covered with plastic wrap, chilled, 1 week.