1 cup fresh basil leaves
3 cloves garlic, peeled
3 tablespoons pine nuts
1/3 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
- To make the pesto, combine basil, garlic, pine nuts and Parmesan in the stainless steel jar of Tarzan; season with salt and pepper to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
- Store in an airtight container in the refrigerator for up to 1 week.