Use this pesto recipe for my Tomato Tart, for any other recipe involving pesto, or just for snacking! Freeze any extra in ice cube trays so that you have fresh, basil-y pesto even in the winter.
2 cups fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Olive oil, as needed
Combine the basil, garlic, pine nuts, cheese, salt, and pepper in a food processor. Stream in olive oil until the pesto has the desired texture.
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