Giada's Classic Pesto

In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 tsp of salt, and 1/4 tsp of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with more salt and pepper to taste. The pesto can be made 2 days ahead. Cover and refrigerate.

Dressings & Marinades

Ingredients

2 C fresh basil

1/4 C pine nuts, toasted

1 garlic cloves, roughly chopped

1/2 tsp kosher salt, (plus more to taste)

1/4 tsp ground black pepper, (plus more to taste)

2/3 C of The Olive Bin's Tuscan Herb Olive Oil or your favorite oil

1/2 C grated parmesan cheese

Pasta for serving

Directions

In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 tsp of salt, and 1/4 tsp of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with more salt and pepper to taste.
The pesto can be made 2 days ahead. Cover and refrigerate.