INGREDIENTS:
* 1 cup Extra Virgin Olive Oil
* 1 head garlic, cloves peeled
* 3 cups tightly packed fresh basil leaves
* 3/4 cup pine nuts
* 1/2 teaspoon salt, divided
* 1 1/2 cup grated Parmesan cheese
DIRECTIONS:
1. Place all ingredients into a food processor, except olive oil.
2. Puree until it becomes a creamy paste.
3. Slowly add the olive oil while blending
TIPS FROM CHEF BEK:
Basil Pesto will keep in the refrigerator for up to one week, or can be frozen for a few months.