Use this pesto in our Trofie with Pesto, Green Beans, and Potatoes.
Process basil, pine nuts, garlic, and salt in a food processor until combined. With processor running, add oil in a slow, steady stream; process until smooth. Stir in Parmesan. Season with pepper.
Pesto can be refrigerated, covered by a thin layer of olive oil, in an airtight container, up to 1 week.
