INGREDIENTS
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½ cup pine nuts
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3 oz. Parmesan, grated (about ¾ cup)
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2 garlic cloves, finely grated
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6 cups basil leaves (about 3 large bunches)
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¾ cup extra-virgin olive oil
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1 tsp. kosher salt
DIRECTIONS
Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.
