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Fresh Basil Leaves
Olive Oil
Pine Nuts
Parmesan Cheese
Salt

Creamy Pesto

You can store the pesto in the fridge in an airtight container for 3 or 4 days.
Total time: 5 min
Servings: 2 c.
Equipment: Blender
  • 2 c. Fresh Basil Leaves
  • 1 c. Olive Oil
  • 1/2 c. Pine Nuts
  • 4 tbsp. Parmesan Cheese, grated
  • 1/2 tsp. Salt
  • Pick off the stems at the ends of the basil leaves and discard. Wash the basil well and pat dry with a paper towel.
  • In a blender, combine the basil, olive oil, pine nuts, and Parmesan. Pulse the mixture until it's smooth and creamy. Stir the salt into the pesto.