Follow these steps for perfect results
pine nuts
toasted
basil leaves
fresh
garlic
mashed into a paste
Parmesan cheese
grated
sea salt
extra-virgin olive oil
Toast pine nuts in a dry skillet for 1-2 minutes until lightly golden, being careful not to burn them.
Combine toasted pine nuts, basil leaves, mashed garlic, grated Parmesan cheese, and sea salt in a food processor.
Blend the ingredients until they are finely chopped and starting to combine.
With the food processor running, slowly drizzle in extra-virgin olive oil until the pesto reaches a smooth and creamy consistency.
Transfer the pesto to a container and store it in the refrigerator for up to a few days.
Serve the pesto with pasta, spread it on bread with mozzarella, or mix it into vegetable soup.
Expert advice for the best results
For a smoother pesto, blanch the basil leaves for a few seconds before blending.
Add a squeeze of lemon juice to brighten the flavor.
Store pesto in an airtight container with a thin layer of olive oil on top to prevent oxidation.
Everything you need to know before you start
5 minutes
Can be made a few days in advance
Serve over pasta with a sprinkle of Parmesan cheese and a drizzle of olive oil.
Serve with pasta, bread, or soup.
Use as a spread for sandwiches or wraps.
Complements the herbal and nutty flavors of the pesto
Discover the story behind this recipe
A staple of Ligurian cuisine, often associated with summer and fresh ingredients.
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