Experience the Magic of Fresh Basil Pesto

Basil Pesto
Makes 1 cup

Ingredients:
1/2 cup toasted pine nuts (can substitute raw, unsalted cashews)
2 tablespoons lemon juice
1 garlic clove
1/4 teaspoon sea salt
Freshly ground pepper to taste
2 cups loosely packed fresh basil leaves
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan cheese

Directions:
In a food processor, combine the pine nuts, lemon juice, garlic, salt, and pepper. Pulse until well chopped, scraping the sides of the bowl often.

Add the basil and pulse until combined.

With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese and pulse briefly to combine.

Enjoy!

NOTE:
-To keep pesto from turning brown in the refrigerator, cover the top with olive oil.
-Pesto can be frozen in small amounts in ice cube trays or zip top bags for later use.