Homemade Pesto

2 cups of fresh basil (leaves and stems)

⅓ cup freshly grated Parmesan 

3 cloves garlic, peeled

⅓ cup olive oil

3 tbsp pine nuts

2 tbsp water

Big pinch of S&P, to taste

Add all of the ingredients to a high-speed blender. Blend until bright green and smooth. Store in the refrigerator in an airtight container and eat within 3-4 days. Some browning may occur — to limit browning, add a thin layer of olive oil on top before storing.