Pesto

• 2 cups fresh basil, de-stemmed
• 2 tablespoons pine nuts or peeled hazelnuts
• 2 cloves garlic peeled
• ½ cup – ¾ up extra virgin olive oil
• ½ cup fresh grated parmesan cheese
• Juice of ½ lemon (optional for storage)

​Lightly toast nuts in oven or on stovetop in skillet over medium low heat, being mindful not to burn them.
Place oil in heavy-gauge plastic or metal quart container, add garlic and mix with immersion blender, add basil leaves and continue blending until smooth. Add pine nuts and blend some more until smooth, then stir in grated parmesan. Squeeze in lemon juice if storing overnight.