Fresh, simple ingredients make this pesto better than any store bought brand. This recipe uses vegan parmesan cheese and makes enough for 2 pounds of pasta.
Wash and dry basil thoroughly. Place basil leaves, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste.
With the motor running add the olive oil, and process for another 5 seconds.
Place pesto in a bowl and mix in the parmesan cheese. If pesto is too thick add a bit more olive oil.
Taste and correct for salt.
Reheating Instructions
Note: This is a fresh sauce so keep refrigerated and use within 5 days or freeze for later use.