1/2 cup roasted pine nuts
4 cups fresh basil leaves
1/2 cup finely grated Parmesan cheese
1 garlic clove
1/2 cup extra virgin olive oil
Sea salt and black pepper
Combine all the ingredients in a blender and blend until smooth. Add more olive oil if pesto is too dry. Season with sea salt and black pepper.
To store, pour into an airtight container and press cling wrap directly on top of the pesto to prevent it from oxidizing. It will keep for up to five days in the refrigerator.