Ingredients

• 1 cup fresh basil leaves
• 3 cloves garlic, peeled
• 3 tablespoons pine nuts

• 1/3 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil

Cooking guidelines

To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.

Store in an airtight container in the refrigerator for up to 1 week.