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ingredients
2 cups packed fresh basil leaves2 cloves garlic1/4 cup pine nuts2/3 cup extra-virgin olive oil (divided)Kosher salt and freshly ground black pepper (to taste)1/2 cup freshly grated Parmesan cheese
instructions
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and whirl until mixture is bright green and smooth. Season with salt and pepper.
If you're using the pesto immediately, add all of the remaining oil and whirl until smooth. Transfer pesto to bowl and mix in the Parmesan cheese.
If freezing, transfer to an airtight container or ice cube tray and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
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1st Keep
 kandjfulmer
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