Step 1

Toast Pine Nuts: In a dry skillet over medium-low heat, gently toast the pine nuts for 2-3 minutes, stirring frequently, until fragrant and lightly golden.

Step 2

Combine Solids: In the bowl of a food processor, combine the fresh basil leaves, toasted pine nuts, peeled garlic cloves, grated Parmesan cheese, salt, and black pepper.

Step 3

Process: Pulse the food processor several times until the ingredients are finely chopped and well combined.

Step 4

Emulsify with Oil: With the food processor running on low speed, slowly drizzle in the extra virgin olive oil.

Step 5

Taste and Adjust: Taste the pesto and adjust seasoning if necessary.

Step 6

Serve or Store: Serve immediately with pasta, spread on bruschetta, or store in an airtight container for up to a week.