½cupgood quality olive oilyou will add this gradually and can adjust the amount to taste and desired thickness
Instructions
Place the basil leaves, parmesan cheese, almonds, salt and garlic cloves in a food processor.
Process the ingredients in the food processor until the almonds have broken down and you have a thickish paste.
While the food processor is spinning gradually add the olive oil, you can start with ¼ cup and process then stop and check the consistency. If you’d like a creamier or thinner pesto sauce, add the remaining ¼ cup for a total of ½ cup.
Once you have a consistency you like, taste the pesto and if needed adjust the salt if desired.
Store the pesto in an air tight container until ready to use. I love storing it in a mason jar. It will keep fresh in the refrigerator for about one week or you could also freeze for later use.