Pesto

4  ounces		lightly packed fresh basil leaves
1/2  cup		freshly grated Parmesan
1/3  cup		toasted pine nuts
3		cloves garlics
1  teaspoon		fine sea salt
1/2  teaspoon		freshly cracked black pepper
1/4  cup		extra virgin olive oil

Tip: Click on the ingredient links to learn the nutritional information for all the Pesto ingredients. The serving size for any ingredient in Pesto may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a food processor, pulse the basil, Parmesan, pine nuts, garlic, salt and pepper together until finely-chopped.

With the food processor or blender still running, slowly drizzle in the olive oil until it is completely combined. Pause the food processor or blender and scrape down the sides, then pulse again until the mixture is smooth.

Serve immediately. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months (in an ice cube tray for convenience).