Add all the ingredients, except for the olive oil, to a large food processor. Chop the ingredients until fine, scraping the sides of the bowl as needed.
Once finely chopped, add the olive oil to the food processor and puree until the pesto is smooth. Enjoy!
This recipe makes about 1½-2 cups of pesto. To store, pour the pesto into a glass jar and cover it with a thick layer (¼ in.) of olive oil to prevent the air from turning the pesto brown. Refrigerate.
Alternatively, scoop the pesto into ice cube trays and freeze. Once frozen, pop the pesto squares into a freezer bag and store in the freezer for use all winter long.
