Combine all ingredients into a food processor or blender. Blend on LOW for 30-60 seconds until well combined. If sauce is too thick add more olive oil (1 tbsp at a time) and blend an additional 30 seconds. Serve immediately and enjoy!
Leftover Storage: Store leftover basil pesto in an airtight container in the fridge for up to 5 days.
Freezer Option: Store homemade pesto in an airtight container in the freezer for up to 3 months. A great option is to use an empty ice cube tray so you can have individual servings. Let pesto completely defrost before using.
Vegan Option: To make this pesto recipe vegan, swap the Parmesan Cheese out for Nutritional Yeast.
Recipe Ingredient Swap: If you cannot find pine nuts you can use walnuts instead. Use the same amount as the recipe calls for.