The Very Best Basil Pesto

​suburbansoapbox.com
makes 12 servings
​Ingredients

• 4 ounces pine nuts
• 4 cups fresh basil
• 3 garlic cloves
• 1 cup coarsely grated parmesan cheese
• 1 tbsp lemon zest
• 1 cup olive oil
• kosher salt and fresh ground pepper, to taste

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Preparation​​ 

• Add the pine nuts to a small skillet over medium heat and toast until golden brown, approximately 2-3 minutes. Set aside.
• In the bowl of a food processor, add 1/2 the pine nuts, 3 cups basil, 2 garlic cloves, 1/2 cup cheese and lemon zest. Process the ingredients for approximately 30 seconds or until the ingredients are finely chopped. 
• While the food processor is still running on low speed, slowly drizzle in 3/4 cup of olive oil and continue processing until a smooth paste begins to form. Stop the food processor and scrape down the sides of the bowl.
• Add the remaining pine nuts, basil, garlic and cheese to the bowl. Pulse the ingredients until finely chopped.
• Using a rubber spatula, transfer the pesto sauce to a bowl and stir in the remaining olive oil. Season with salt and pepper, to taste.
• Store the basil pesto sauce in an airtight container in the refrigerator for up to 5 days. 

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