Ingredients: 2 cups fresh basil leaves 2 cloves garlic 1/4 pine nuts 2/3 cup extra-virgin olive oil, divided Salt and pepper to taste 1/2 cup freshly grated Parmesan cheese Directions: Combine the basil, garlic, pine nuts and cheese in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil until incorporated and smooth. Add salt and pepper. If you are going to use this immediately, add all the remaining oil and pulse. If you want to freeze the pesto, transfer to an air-tight container or bag and drizzle the EVOO on top. Can freeze up to 3 months.
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