Classic Basil Pesto

Ingredients

• 3 Garlic Cloves, minced
• 1.5oz (¼ Cup) Pine Nuts, I prefer toasted but you can use raw
• 2.5oz (½ Cup) Parmesan Cheese
• 2.5oz (2 Cups) Fresh Basil Leaves
• 2.5-3oz (Roughly ⅓ Cup) Extra-Virgin Olive Oil
• Kosher Salt and Black Pepper, season to taste if desired

Instructions

1. In a food processor pulse garlic, pine nuts, parmesan cheese, a pinch of salt, and basil leaves. Pulse until fully combined, add in 2oz of olive oil, and pulse until you get a smooth texture, adding extra oil if necessary. Once the pesto is made you can taste test and season with salt and pepper if desired. 
2. Store the basil pesto in an air-tight container in the refrigerator for up to one week or freeze for it up to three months.