• 2 cups packed fresh basil leaves
• 2 cloves garlic (4 cloves if you're rachel)
• 2 tablespoons pine nuts
• 1/2 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• Kosher salt to taste

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.

Eating immediately?
Add all of the oil and process until smooth. Add the cheese and process just long enough to mix it, but do not blend it too long.


Freezing?
Only use 1/4 cup of oil and process until smooth. Transfer the pesto into a container and pour the remaining oil on top to form a protective layer. Thaw and stir in cheese.

Oh, yeah, turns out Chinese pine nuts are toxic to some people and you have to be careful about sourcing them!