- 1 cup basil loosely packed, stems removed
- 3 tablespoons pine nuts
- ¼ cup parmesan cheese grated
- 1 clove garlic
- 1 tablespoon olive oil
Combine all ingredients in a small food processor or mini chopper. Process until all ingredients are blended together. Leftover pesto can be stored in an air-tight container in the fridge for up to one week. In addition to caprese salad, pesto can also be used as a pasta sauce or topping for crackers (with or without a slice of cheese).
We recommend organic ingredients when feasible.