Ingredients

• 2 cups packed fresh basil leaves
• 1 clove garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided (we use a medium/robust and a combo of EVOO and our Basil infused)
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup of Goat Cheese (optional)
• 1/2 cup freshly grated Parmesan Cheese
• 1 TSP of MyOlive Toasted Sesame Oil

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. Add remaining oil as well as the cheese.

We usually make a double batch and freeze in little cups; when they frozen pop them out of the cup into a freezer bag and you have fresh homemade Pesto for the Winter.