Follow these steps for perfect results
garlic clove
peeled
pine nuts
toasted
fresh basil
tightly packed
olive oil
Parmesan cheese
freshly grated
salt
Combine garlic and pine nuts in a food processor.
Process until finely chopped.
Add basil to the food processor.
Process until finely chopped.
With the processor running, slowly pour olive oil through the food chute to emulsify.
Add Parmesan cheese and salt to the mixture.
Process until smooth.
Cover the pesto.
Chill before serving.
Expert advice for the best results
For a brighter green pesto, blanch the basil leaves in boiling water for a few seconds, then immediately transfer to an ice bath before processing.
Store pesto in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
Everything you need to know before you start
5 minutes
Can be made ahead and stored in the refrigerator.
Serve over pasta, garnish with extra Parmesan and fresh basil.
Serve with pasta, gnocchi, or ravioli.
Use as a spread for sandwiches or crostini.
Mix into dips or sauces.
Complements the herbal notes of the basil.
Discover the story behind this recipe
A staple of Italian cuisine, often associated with summer and fresh ingredients.
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