- 2 large bunch of fresh basil leaves
- 1 – 2 garlic cloves
- 1/3 cup toasted pine nuts
- salt and pepper to taste
- 1/3 cup olive oil
- 1/3 grated Parmigiano-Reggiano
- Add gralic, pine nuts, basil, salt and pepper to a food processor, pulse it until you get a thick paste. Drizzle in the oil and cheese. If your pesto is too thick then pour some pasta water if you are serving pesto with pasta, if not then add some more olive oil. The texture should be smooth and not running.