Pesto

• 2 cups (35 g) loosely packed basil leaves
• 1 garlic clove

Combine the basil, garlic, pine nuts, Parmesan, salt, and pepper in a food processor or blender and pulse to combine. Drizzle the oil in slowly and continue to blend until the mixture forms a smooth sauce. Refrigerate any unused pesto in an airtight container for up to 1 week.