basil pesto

yields 1 ½ cups

½ cup pine nuts or 1 cup walnuts
¾ cup grated Parmesan cheese
3 bunches or ~6 cups basil leaves
¾ cup olive oil, plus more if needed
Kosher salt and black pepper

STEP 1
Add the nuts and Parmesan to a blender and blitz until finely ground.

STEP 2
Add the basil leaves to the blender. With the blender on medium-low speed, slowly stream in the olive oil from the top until the sauce has emulsified. Add a large pinch of salt and few grinds of pepper to taste. Eat immediately with pasta or keep in the fridge for up to 7 days.

FYI: You can substitute kale or ramps for the basil to make pesto.