Fresh basil is the primary herb here, but feel free to switch things up by using arugula, mint, or a combination of all three.
2cupsfresh basil leavesblanched and then shocked in cold water, for better taste and color
¼cupof toasted pine nutstoast in a skillet on medium-low heat, shaking the pan every so often, until pine nuts are golden brown — be careful not to burn!
¼cupof grated parmesan cheese
2/3cupof extra virgin olive oil
¼teaspoonfreshly ground black pepper
Combine basil, pine nuts, parmesan, garlic, salt and pepper in a food processor and pulse until the ingredients are finely chopped. With the food processor still running, gradually add the olive oil until the pesto is thick and smooth.