1/4TspFreshly ground black pepper, or to your taste
Heat a small frying pan on low heat.
Add in the pine nuts and cook until golden for about 3-4 minutes. Keep shaking the frying pan every couple of seconds to prevent the nuts from over-coloring and burning.
Place all ingredients except olive oil into the bowl of a food processor. Pulse until chopped.
Continue processing while gradually adding oil in a steady stream, stopping occasionally to scrape down the sides of the food processor.
Transfer to a 10 oz jar and keep refrigerated for up to 7 days or freeze for up to 3 months.
TIP: To freeze, pour into an ice cube tray and place in the freezer for 2 hours. Remove the frozen pesto cubes and store in a resealable plastic bag until future use.Note: the nutrition fact is for about 2 tabelspoons. The entire cup is 1509 calories.