•2 cups (60g) fresh basil leaves*
•1/3 cup (48g) pine nuts*
•1/3 cup freshly grated parmesan cheese
•3 small cloves garlic
•1/3 cup olive canna-oil
•1 teaspoon fresh lemon juice
•1/4 teaspoon salt
•freshly ground black pepper, to taste
•Pulse the basil, pine nuts, cheese, and garlic together in a food processor or blender.
•Scrape down the sides, then add the olive canna-oil, lemon juice, and salt.
•Pulse until everything is blended together and relatively smooth.
•Add a drizzle more olive oil to thin out, if desired.
•Taste and add pepper (and/or more salt) if desired. I always add a pinch of pepper.
•Store pesto in a jar or sealable container, tightly seal, and refrigerate for up to 1 week.