Author note: Pine nuts can be omitted from this recipe. To keep the pesto from quickly browning, soak the basil leaves in ice cold water for five minutes. Remove from the water and pat dry. Then, continue to follow the instructions as listed.
2 cups slightly packed basil leaves
3/4 cup grated parmesan
3 tablespoons pine nutes
2 cloves of garlic, crushed
3/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
Add the basil, parmesan, pine nuts, garlic, olive oil and salt into a food processor and blitz until
Remove the pesto from the food processor. Taste and add salt and olive oil to taste.