Pulse the garlic a few times in the food processor. Add half the basil and half the olive oil.
Pulse until finely chopped. Add the remaining basil, olive oil, parmesan cheese, pine nuts, salt & pepper.
Blend until everything is well chopped an all the ingredients are nicely integrated. Your pesto should be a bright green color.
Voila! It is that simple. Transfer immediately to a jar and store in the fridge.
EASY FRESH FRUIT COMPOTE RECIPE
FRESH FENNEL AND TOMATO SALAD
HONEYNUT AND PUMPKIN SOUP WITH ROSEMARY