Follow these steps for perfect results
pine nuts
toasted
macadamia nuts
coarsely chopped
basil leaves
chilled, perfectly dry, coarsely chopped
garlic cloves
quartered
Parmesan cheese
freshly grated
extra-virgin olive oil
Kosher salt
freshly ground pepper
Preheat oven to 400°F.
Spread pine nuts or macadamia nuts on a baking sheet.
Toast in the preheated oven for about 4 minutes, until lightly browned.
Coarsely chop the basil leaves.
In a large mortar, combine the chopped basil leaves and garlic cloves.
Pound the basil and garlic to a coarse paste using a pestle.
Add the toasted nuts to the mortar.
Pound the mixture until a smooth paste forms.
Stir in the freshly grated Parmesan cheese.
Slowly drizzle in 3/4 cup of extra-virgin olive oil while stirring continuously to emulsify.
Transfer the pesto to a bowl.
Season with kosher salt and freshly ground pepper to taste.
Smooth the surface of the pesto in the bowl.
Pour a little extra olive oil on top to seal the pesto.
Store in an airtight container in the refrigerator.
Expert advice for the best results
For a smoother pesto, use a food processor instead of a mortar and pestle.
Toast the pine nuts carefully to avoid burning them.
Store pesto 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 in a small bowl with a drizzle of olive oil and a sprinkle of Parmesan cheese.
Serve with crostini.
Toss with pasta.
Use as a spread on sandwiches.
Pairs well with the herbal notes of the pesto.
Light and refreshing complement.
Discover the story behind this recipe
A staple sauce in Italian cuisine, often associated with summer and fresh ingredients.
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