Kittencal'S Perfect Pesto

1. 1

   Combine the basil, olive oil, pine nuts and garlic cloves in a blender (or food processor).

2. 2

   Blend until a paste form, stopping often to push down the basil.

3. 3

   Add in the Parmesan cheese and Kosher salt; blend until smooth.

4. 4

   Transfer to a bowl.

5. 5

   NOTE to clean fresh basil leaves; swirl in a bowl of water then spin them very dry in a salad spinner.

6. 6

   If not using right away store the clean leaves in a sealed plastic bag with a slightly damp paper towel, the leaves should keep well refrigerated for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.