Pesto fresco de manjericão com pinhões

Ingredientes

• 2 cups tightly packed fresh basil leaves
• 1/4 cup pine nuts (optional: toasted)
• 3 garlic cloves
• 1/2 teaspoon fine sea salt (or to taste)
• 1/2 cup parmesan cheese (freshly shredded)
• 1/2 cup extra virgin olive oil

Modo de preparo

1. 1

   Optional: If you want to use toasted pine nuts, place them in a small skillet over low-medium heat for 3-4 minutes until warm, fragrant and toasted.

2. 2

   In the bowl of a food processor with a chopping blade (or blender), add the basil leaves, pine nuts, garlic cloves, salt, and parmesan cheese. Pulse until finely chopped together.

3. 3

   While the food processor is running, slowly drizzle in the olive oil, scraping the sides of the bowl as needed. Taste test for salt levels and adjust as desired.

4. 4

   Pesto is ready to use immediately, otherwise store it in an airtight container in the fridge for up to 5 days. You may want to cover with a thin layer of olive oil or plastic wrap to prevent oxidation.