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Jen LeBow’s Pesto Recipe
In pot on stovetop, combine and cook on low-medium until pine nuts turn golden:
2T EVOO
1/3 cup pine nuts
2 coarsely chopped garlic cloves
Pour into food processor and blend til smooth.
Add 2 cups tightly packed fresh basil leaves and combine.
Add 1/2 cup EVOO slowly and mix til combined.
Add 1/2 cup parmesan cheese and blend fully.
If you freeze the pesto, pour into jar/container and then drizzle a little EVOO on the top to prevent freezer burn.
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