Lightly toast the pine nuts in a frying pan and set aside. Wash and dry the basil and add the leaves to the bowl of a food processor. Add the pine nuts and garlic and slow-pulse until emulsified. Add the olive oil while pulsing to combine. Next, remove the lid and add the grated parmesan and salt. Continue to pulse until completely blended.
Place pesto in a jar and cover top with olive oil and seal. Refrigerate until ready to use. May be stored in the fridge for up to a week. Pesto may be frozen in an ice cube tray and used as needed.
*Queen Bee note: We love to substitute walnuts in this recipe but feel free to use any favorite tree nut.
Lightly toast the pine nuts in a frying pan and set aside. Wash and dry the basil and add the leaves to the bowl of a food processor. Add the pine nuts and garlic and slow-pulse until emulsified. Add the olive oil while pulsing to combine. Next, remove the lid and add the grated parmesan and salt. Continue to pulse until completely blended.
Place pesto in a jar and cover top with olive oil and seal. Refrigerate until ready to use. May be stored in the fridge for up to a week. Pesto may be frozen in an ice cube tray and used as needed.
*Queen Bee note: We love to substitute walnuts in this recipe but feel free to use any favorite tree nut.
