Place the basil, Parmesan cheese, pine nuts, garlic, salt, and pepper into a food processor.
2 cups fresh basil leaves, ½ cup Parmesan cheese, ⅓ cup pine nuts, 2 garlic cloves, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper
Pulse 7 to 8 times just enough to break down the basil.
Switch to low speed, and slowly pour in the olive oil. Mix until the oil is fully incorporated and all ingredients are smooth and creamy.
½ cup extra virgin olive oil
Serve immediately or store for a later use.
Scroll up and see the post for tips, FAQs, and storage information.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 tablespoons of pesto sauce.Actual calories will vary. *For more information, tips, and answers to frequently asked questions, please refer to the post.