Follow these steps for perfect results
walnuts
pignolis (pine nuts)
garlic
chopped
fresh basil leaves
packed
kosher salt
freshly ground black pepper
olive oil
good
freshly grated Parmesan
Combine walnuts, pignolis, and chopped garlic in a food processor.
Process for 15 seconds to coarsely chop.
Add fresh basil leaves, kosher salt, and freshly ground black pepper.
With the food processor running, slowly pour good olive oil through the feed tube.
Process until the pesto is thoroughly pureed and smooth.
Add freshly grated Parmesan cheese and puree for another minute to combine.
Use immediately or store in the refrigerator or freezer.
Ensure a thin film of olive oil covers the top to prevent oxidation during storage.
Expert advice for the best results
Toast the nuts for enhanced flavor.
Add a squeeze of lemon juice for brightness.
Everything you need to know before you start
5 minutes
Yes, stores well in refrigerator or freezer.
Drizzle pesto over pasta or protein, garnish with extra Parmesan and basil.
Serve with pasta, grilled chicken, or fish.
Use as a spread on sandwiches or crostini.
Complements the basil and herbs.
Discover the story behind this recipe
A staple of Italian cuisine, often associated with summer and fresh ingredients.
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