¼ cup lightly toasted pine nuts, pecans or walnuts
⅓ cup extra virgin olive oil
½ tsp salt
½ tsp freshly ground black pepper
Instructions
Place the garlic, basil, Parmigiano-Reggiano and nuts in the bowl of a food processor. With the motor running, drizzle in the oil and process until pureed, being careful not to over-process. Season to taste with salt and pepper.
Recipe by Culinary Thymes at https://www.culinarythymes.com/homemade-pesto-with-basil-from-my-garden/