Follow these steps for perfect results
Basil Leaves
Pine Nuts
Garlic Cloves
Olive Oil
Parmesan Cheese
grated
Place basil leaves, pine nuts, and garlic cloves in a food processor.
Pulse the ingredients until coarsely chopped.
Slowly drizzle in olive oil while the food processor is running, creating a smooth mixture.
Add grated Parmesan cheese, salt, and pepper to the mixture.
Pulse until all ingredients are well combined and you reach your desired consistency.
Expert advice for the best results
For a brighter pesto, blanch the basil leaves briefly in boiling water then shock in ice water before using.
Add a pinch of red pepper flakes for a touch of heat.
Adjust the amount of olive oil to achieve your desired consistency.
Everything you need to know before you start
5 mins
Can be made 2-3 days in advance and stored in the refrigerator.
Serve in a small bowl, drizzled over pasta, or as a condiment.
Serve with pasta.
Use as a spread for sandwiches and paninis.
Add to scrambled eggs or omelets.
Such as Sauvignon Blanc or Pinot Grigio
Discover the story behind this recipe
Traditional Italian sauce, a symbol of the Liguria region.
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