Step 1

Combine all ingredients in food processor, Vitamix, or blender* and blend until coarsely combined or smooth depending on preference.

Step 2

I like to add the pine nuts last so I can control how course I want the pesto. I generally prefer smooth pesto, but chunky/more coarse is great too. Stop 3-4 times to scrape sides with spatula.

Step 3

Transfer to small glass bowl with a lid or canning jar. Top with 1/2 inch olive oil and chill. The olive oil on top prevents browning of basil when it stays stored in the fridge.

Step 4

Enjoy with pasta*, on sandwiches, or as a dip!