In the words of Ina, store bought is fine, but homemade is better, and there is no exception with pesto.
3 T pine nuts
2 garlic cloves
pinch of salt
3-4 oz of basil leaves
1/4 c parmesan cheese
1/4 c – 1/3 c extra virgin olive oil
In a small, dry sauté pan, on medium heat, toast the pine nuts for a few minutes, tossing every minute or so, so they don’t burn.
In a food processor, pulse the pine nuts, garlic, and salt together. Add the basil, and parmesan cheese. Once combined, set the food processor to on, and slowly drizzle in the olive oil.
– Store your pine nuts in the freezer when not using.
– Pesto can be frozen for six months, store your leftovers there.
– Pesto is great on pizza, garnish for soup, salads and more