Supplies
- 4 cups basil leaves, no stems
- 4 whole garlic cloves, peeled
- 1/2 cup pine nuts, lightly toasted
- 1/2 cup Parmesan cheese
- 4 cups extra-virgin olive oil
- 1 tablespoon fresh cracked black pepper
- 1 tablespoon kosher salt
- 2 ounces lemon juice
Pasos
- In a food processor or blender, combine all ingredients. Pulse until desired texture. For a super smooth pesto, puree. Store in an airtight container.