Makes 1 1/2 cups



3 cups fresh basil leaves

3/4 cup unsalted pine nuts or sunflower seeds

4 cloves garlic

1/4 teaspoon kosher salt

1/2 cup Parmesan cheese, grated

3/4 cup olive oil



Place basil, pine nuts or sunflower seeds, garlic, salt and cheese in a food processor or blender.

Gradually add olive oil and blend until pesto is a paste consistency.

If desired, season with additional salt and pepper to taste.


Storage tip: To prevent browning of leftover pesto, portion in freezer bags, remove excess air and freeze.