Ingredients

• Bunch fresh basil leaves, washed and dried
• 2 cloves garlic, crushed
• 1/2 cup/125 ml pine nuts, crushed
• 1/2 cup/125 ml freshly grated Parmigiano-Reggiano cheese
• Salt
• 1 cup/250 ml extra-virgin olive oil

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Instructions

1. Put basil, garlic, and pine nuts on a cutting board. With a mezzaluna or sharp knife, finely chop the ingredients and add to a jar. Add the Parmigiano cheese, salt, and 1/2 cup olive oil and mix all the ingredients well. Top up with the remaining extra-virgin olive oil.
2. Cook's Note: Pesto can be served fresh or it can be preserved in the refrigerator or freezer in an air-tight container. If freezing, omit the cheese and drizzle the top with oil. Thaw, then stir in the cheese.