Pesto

Ingredients

• 1/2 cup pine nuts
• 3 ounces Parmesan cheese, grated
• 2 garlic cloves, finely grated
• 6 cups fresh basil leaves, loosely packed
• 3/4 cup extra-virgin olive oil
• 1/2 teaspoon kosher Salt

Directions

Place rack in center of oven; heat oven to 350°F. Toast the pine nuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5-7 minutes. Transfer to the bowl of a food processor and let cool.

Add the parmesan and garlic, and pulse until finely ground, about 1 minute. Add the basil leaves and olive oil, blend until the pesto is mostly smooth with just a few flecks of green, stopping halfway through to scrape down the sides of the bowl if necessary, about 1 minute. Season with salt.