Follow these steps for perfect results
garlic
cloves
pine nuts
Parmigiano-Reggiano
coarsely grated
salt
black pepper
fresh basil
loosely packed
extra-virgin olive oil
Add garlic to a food processor and finely chop.
Add pine nuts, Parmigiano-Reggiano, salt, pepper, and fresh basil to the food processor.
Process until finely chopped.
With the motor running, slowly add extra-virgin olive oil.
Blend until the pesto is fully incorporated and smooth.
Expert advice for the best results
For a smoother pesto, blanch the basil leaves briefly before processing.
Store pesto in the refrigerator for up to a week.
Freeze pesto in ice cube trays for longer storage.
Everything you need to know before you start
5 minutes
Can be made ahead and stored in the refrigerator or freezer.
Serve as a dollop on pasta or spread artfully on bread.
Serve with pasta, gnocchi, or as a spread on sandwiches.
A crisp white wine complements the basil flavor.
Discover the story behind this recipe
A staple in Ligurian cuisine.
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