Classic Basil Pesto
Ingredients
- 3 cups fresh basil packed
- ⅓ cup + 2 TBSP extra virgin olive oil
- ⅓ cup pine nuts
- 2 garlic cloves
- ½ cup grated parmesan high quality
- kosher salt and pepper to taste
Instructions
- Place 2 TBSP of extra virgin olive oil to the side.
- Add all other ingredients to the food processor or high rpm blender.
- Process the ingredients on low and continue to high as you slowly add the remaining amount of olive oil. Stop to scrape down the sides. Process for a few minutes until the ingredients create a creamy and smooth pesto.
- Fresh Basil Pesto will last 5-7 days in the refrigerator, or freeze up to 4 months.
- Enjoy!
