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.