Follow these steps for perfect results
fresh basil leaves
packed
pine nuts
garlic
peeled
kosher salt
black pepper
freshly ground
extra virgin olive oil
Parmigiano-Reggiano
grated
Place basil, pine nuts, garlic, salt, and pepper in a food processor.
Pulse until finely chopped.
With the motor running, slowly pour olive oil into the feed tube.
Process until the mixture forms a thick paste, scraping the sides as needed.
Transfer to a medium bowl.
Stir in the grated Parmigiano-Reggiano.
Season to taste with more salt and pepper.
Expert advice for the best results
Store pesto in the refrigerator, topped with a layer of olive oil to prevent browning.
Pesto can be frozen for longer storage.
Everything you need to know before you start
5 minutes
Can be made a day in advance.
Drizzle over pasta or spread on bread.
Serve with pasta, grilled meats, or vegetables.
Use as a spread on sandwiches or crackers.
Light and crisp, complements the pesto.
Discover the story behind this recipe
A staple of Ligurian cuisine.
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