Citrus Pesto

Directions

• Toast the pine nuts in a dry skillet over medium heat until lightly browned and fragrant. Be sure to watch them, as they can burn quickly.
• Combine the citrus zest and juice, minced garlic, fresh basil leaves, toasted pine nuts, and grated Parmesan cheese in a food processor. Pulse until all ingredients are roughly chopped and well combined.
• With the food processor running, slowly add the olive oil in a steady stream until the pesto reaches your desired consistency. You may not need all the oil, or you may need a bit more, depending on your preference.
• Season the pesto with salt and freshly ground black pepper to taste.
• Your citrus pesto is now ready to serve! It can be used immediately, or stored in an airtight container in the refrigerator for up to a week. If storing, consider pouring a thin layer of olive oil on top to keep it from browning.