Rich & chunky pesto with a robust nutty flavor. Great with toasted bread, pizza, or your favorite pasta. Store in the refrigerator or freezer.
Ingredients
- pine nuts: 2 Tbsp
- basil leaves: 2 cups (stems removed, fresh)
- garlic: 1 Tbsp (minced)
- extra-virgin olive oil: 0.5 cup
- Parmesan cheese: 0.5 cup (grated)
Metric Conversion
Stages of cooking
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Place pine nuts in a single layer in a dry skillet over medium-low heat. Cook, stirring constantly, until fragrant and golden brown, 3 to 5 minutes. Transfer immediately to a plate to stop the cooking process; allow to cool, about 5 minutes.
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Combine toasted pine nuts, basil, and garlic in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running on low speed, until mixture is smooth. Add Parmesan cheese and process until just combined.
