To make the pesto, add 2 cups fresh basil leaves, 2-3 cloves garlic, ½ cup pine nuts, ½ cup freshly grated Parmesan cheese, 1 teaspoon kosher salt, ½ teaspoon black pepper and ½ cup olive oil into a blender or mini food processor.
Blend the mixture until it is well combined and has a paste-like consistency. If the pesto is too thick, you can add some extra olive oil to thin it out to your desired consistency.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Store pesto in an airtight container and keep it in the fridge for a week.
Keep it longer by freezing it for 6 months or longer in a freezer safe container or as ice cubes in a container.