|1.5 cups||10 minutes|
- 2 cups basil
- 0.75 cups Parmesan
- 0.5 cups toasted pine nuts
- 0.5 cup olive oil
- 3 cloves garlic
- 0.25 tsp salt
- 0.25 tsp crushed red pepper (optional)
- 1 food processor
Combine packed fresh basil, shredded Parmesan, toasted pine nuts, olive oil, 2 to 3 cloves garlic, halved, kosher salt, and crushed red pepper (optional) in a food processor.
Process until nearly smooth, stopping to scrape down sides of bowl. Add up to 2 Tbsp additional olive oil to reach desired consistency.
Transfer to airtight container. Refrigerate up to 3 days. Or place 1/4 cup portions in resealable plastic bags or in ice cube trays and freeze up to 3 months.
To keep your pesto bright and green in the refrigerator, add a thin layer of olive oil to the top.