Follow these steps for perfect results
basil leaves
packed
garlic cloves
fresh
pine nuts
parmesan cheese
fresh grated
olive oil
butter
melted
salt
Combine basil leaves, garlic cloves, pine nuts, parmesan cheese, olive oil, melted butter, and salt in a food processor.
Process on low speed to coarsely chop the ingredients.
Increase the speed to high and blend until a smooth paste forms.
Add salt to taste and adjust as needed.
Expert advice for the best results
Toast the pine nuts for a more intense flavor.
Add a squeeze of lemon juice for brightness.
Store pesto in the refrigerator with a thin layer of olive oil on top to prevent oxidation.
Everything you need to know before you start
5 minutes
Can be made 2-3 days in advance.
Swirl pesto into pasta or spread on bread.
Serve with pasta, grilled chicken, or as a spread for sandwiches.
Garnish with extra parmesan cheese and pine nuts.
Pairs well with the herbal and nutty flavors.
A lighter option that complements the pesto.
Discover the story behind this recipe
A staple sauce in Italian cuisine.
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