In a food processor combine the basil (well washed and dried), chopped garlic, and pine nuts; pulse until coarsely chopped. Slowly drizzle in the olive oil until well combined and smooth. Season with salt and pepper. If not using immediately place in a jar with a tight fitting lid and pour a small layer of oil to cover the top and keep out the air, seal with lid and keep refrigerated for up to 1 week. You can also divide into ice cube trays and freeze.
Notes
I used Bertolli Extra Virgin Olive Oil for this recipe. I prefer the deeper taste of the pure Olive Oil in this recipe which with all of it's bold flavours can over power a lighter flavoured oil. #bertolli