Best Ever Basil Pesto

April 13, 2021
  • 2 C. gently packed fresh basil leaves
  • 3-4 cloves peeled garlic
  • 1⁄4 C. pine nuts (walnuts, pecans, or almonds)
  • 1⁄2 C. Parmegiano Reggiano cheese
  • 1⁄2- 3⁄4 C. olive oil
  • Pinch of salt
  • Pinch of black pepper

Put everything except the olive oil into a food processor or blender and turn on low. Drizzle in olive oil until it becomes a slightly loose paste.

Store covered tightly. Freezes well.