Follow these steps for perfect results
pine nuts
toasted
garlic cloves
minced
fresh basil leaves
loosely packed
extra-virgin olive oil
fresh lemon juice
freshly grated Parmesan cheese
salt
Toast pine nuts.
Mince garlic cloves.
Combine toasted pine nuts and minced garlic in a food processor.
Process until blended.
Add fresh basil leaves to the food processor.
Process until finely chopped.
With the processor running, gradually add extra-virgin olive oil in a slow, steady stream to emulsify the mixture.
Add fresh lemon juice, freshly grated Parmesan cheese, and salt.
Process until the mixture has a thick consistency.
Let rest for 5 minutes to allow flavors to meld.
Expert advice for the best results
For a smoother pesto, blanch the basil leaves in boiling water for a few seconds before processing.
Store pesto in an airtight container in the refrigerator for up to a week, or freeze for longer storage.
Add a pinch of red pepper flakes for a touch of heat.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve in a small bowl or dollop on top of dishes.
Serve with pasta, grilled vegetables, or as a dip.
The acidity cuts through the richness of the pesto.
Discover the story behind this recipe
A staple sauce in Italian cuisine, often associated with summer and fresh ingredients.
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