Follow these steps for perfect results
fresh basil
chopped
extra virgin olive oil
pine nuts
Brazil nuts
grated Parmesan cheese
grated
minced garlic
minced
chili powder
Chop the fresh basil.
Place the chopped basil in a blender.
Add 1 tablespoon of extra virgin olive oil and blend into a paste.
Gradually add pine nuts, Brazil nuts, and grated Parmesan cheese.
Add the minced garlic and chili powder.
Pour in the remaining extra virgin olive oil.
Continue to blend until smooth, scraping down the sides of the blender as needed.
Expert advice for the best results
Store pesto in the refrigerator for up to a week.
For longer storage, freeze in ice cube trays.
Add a squeeze of lemon juice for brightness.
Everything you need to know before you start
5 minutes
Can be made ahead of time and stored in the refrigerator or freezer.
Drizzle over pasta or spread on crostini.
Serve with pasta, bread, or grilled vegetables.
Crisp and refreshing to complement the pesto.
Discover the story behind this recipe
Traditional Italian sauce
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