Prep time: 15 minutes
60 grams Fresh Basil Leaves
⅓ cup Pine Nuts
⅓ cup Parmesan-Reggiano Cheese freshly grated (65 grams)
½ cup Extra Virgin Olive Oil
1 tbsp Garlic Minced
½ tsp Black Pepper Powder
Salt to taste
On medium-low heat, toast the pine nuts until golden, occasionally tossing in the pan.
Place the basil leaves and pine nuts into the food processor and pulse 4-5 times.
Occasionally stop to scrape down the sides of the food processor then add the garlic and parmesan cheese and pulse 2-3 times.
While the food processor is running, slowly add the olive oil in a small steady stream, this will help it emulsify and help keep the olive oil from separating.
Add the black pepper and salt, give 2-3 pulse, taste if you need to adjust as necessary.
Store in an airtight container in the refrigerator for up to 1 week.
Enjoy your pesto sauce.
Cover tightly with cling film, making sure the cling film touches the pesto’s top and not allowing any air. The pesto will stay greener longer this way as it will darken when exposed to air.