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Easy Pesto

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 jar

Ingredients

  • 2 packed cups of basil 1 large bunch
  • 1 large clove garlic or 2 small
  • ¼ cup pine nuts
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ⅓ cup olive oil
  • 1 cup grated parmesan 90 grams
  • Extra olive oil for topping
  • 2 tablespoons ice water

Instructions

  • Add the basil, garlic clove, and pine nuts to a food processor
  • Sprinkle in salt and pepper
  • Pulse until begins to form a paste (~20 seconds)
  • Removing part of the top attachment, stream in the ⅓ cup of olive oil while the food processor is running. Then add in the ice water. Stop the food processor once all the oil and water are added. Add in grated parmesan cheese. Continue to pulse for ~20 seconds until smooth pesto is formed.
  • Remove base of the food processor and transfer the pesto into a mason jar or air tight container. Top the pesto with a thin layer of olive oil to keep the pesto from becoming brown (ensure none of the pesto is exposed and all parts are covered). Keep in the fridge for ~1 month or freeze.