Follow these steps for perfect results
Basil
washed and dried
Garlic
cloves
Pine Nuts
raw
Parmesan Cheese
freshly grated
Extra-virgin Olive Oil
Finely chop garlic with 1/3 of the basil leaves.
Gradually add more basil, chopping until very finely minced.
Incorporate half of the pine nuts, then the rest, chopping after each addition.
Mix in half of the Parmesan cheese, followed by the rest, chopping until finely combined.
Press the ingredients into a pesto "cake".
Transfer to a small bowl and cover with a few tablespoons of olive oil.
Set aside or refrigerate until ready to use.
Before serving, stir to incorporate the oil.
Optionally thin with a splash of pasta water.
Expert advice for the best results
Toast pine nuts for enhanced flavor.
Use a mortar and pestle for a more authentic texture.
Adjust garlic according to preference.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Dollop on pasta or spread on bread.
Serve with pasta, gnocchi, or as a spread.
Use as a marinade for chicken or fish.
Such as Pinot Grigio.
Balances the richness of the pesto.
Discover the story behind this recipe
A staple of Italian cuisine, representing fresh and simple ingredients.
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