Classic Basil Pesto

Ingredients

1. 2 cups fresh basil leaves (packed)
2. 1/4 cup toasted pine nuts
3. 1/2 cup grated Parmesan cheese (use 70% Parmesan, 30% Pecorino Romano)
4. 1/3 to 1/2 cup virgin olive oil (adjust to desired consistency)
5. 2 cloves garlic (optional, for extra flavor)
6. Salt to taste

Instructions

1. In a food processor or blender, combine the basil leaves, toasted pine nuts, and garlic (if using). Pulse until finely chopped.
2. Add the cheese mixture and pulse a few more times to combine.
3. While the processor is running, slowly drizzle in the olive oil until the pesto reaches your desired consistency—smooth but still textured.
4. Season with salt to taste.
5. Store in an airtight container in the fridge for up to 1 week or freeze for longer storage.

Let me know if you want a nut-free or dairy-free version too!