I have made a lot of different pestos over the years. Some arugula pesto for a peppery punch, or a smooth and creamy spinach pesto, but this traditional basil pesto takes the cake.
If you are an herb fan and you find yourself with a over abundance of basil and want to do something with it before it all starts to turn yellow on you as the seasons begins to change, then look no further than this recipe. You can make a few batches (depending on how much basil you have and you can freeze it in small containers to use during the Fall and Winter months.
The game changer in this recipe is the toasting of the pine nuts. So sure you don't skip this step!