Servings 1 cup
Equipment
Ingredients
- 2 1/2 cups fresh basil leaves, washed and dried thoroughly
- 2 Tablespoons grated Parmesan cheese
- 3 cloves garlic
- 2 Tablespoons pine nuts (See Kelly's Note)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 cup extra virgin olive oil
Instructions
- Add the basil, Parmesan, garlic, pine nuts, salt, and pepper to a food processor or blender. Pulse until everything is finely chopped and combined.
- With the machine running, slowly stream in the olive oil. Blend until the pesto is mostly smooth but still has a little texture, scraping down the sides as needed.
- Taste and adjust the seasoning with more salt or pepper, if needed. Use immediately, or transfer to an airtight container and refrigerate until ready to serve.
Notes
- I like to toast the pine nuts in a dry skillet for a few minutes to deepen their flavor. Allow them to cool slightly before blending. No pine nuts? Try walnuts, almonds, cashews or even pistachios.
- Optional: While traditional pesto doesn’t include lemon juice, a squeeze of fresh lemon can brighten the flavor and help preserve that vibrant green color, especially if you’re storing it for later. Try adding 1 to 2 teaspoons, if desired.
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