Ingredients
- 2 cups fresh basil leaves, lightly packed
- 1/2 cup extra-virgin olive oil
- 1/3 cup pine nuts (or walnuts)
- 1/3 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
1
Add the basil, garlic, and pine nuts to a food processor. Pulse until coarsely chopped.
2
While pulsing, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
3
Transfer the pesto to a bowl and stir in the grated Parmesan cheese and lemon juice.
4
Taste and adjust seasoning with salt and pepper as needed.
5
Use immediately or store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
💡 Chef's Tips
- Fresh Basil is Essential: Use fresh, young basil leaves for the best flavor. Avoid wilted or bruised leaves.
- Don't Overprocess: Pulse the food processor to avoid turning the pesto into a paste. Some texture is desirable.
- Pine Nuts vs. Walnuts: Pine nuts are traditional, but walnuts are a great budget-friendly alternative with a slightly different but delicious flavor.
- Room Temperature Pesto: Add hot pasta directly to room-temperature pesto for a fresher taste.
- Freezing Tip: Freeze pesto in ice cube trays for easy portions. Thaw before use or add directly to hot dishes.
- No Food Processor?: Use a mortar and pestle for a more textured, authentic pesto.
- Garlic Control: For a milder garlic flavor, blanch the garlic cloves in boiling water for 2 minutes before adding to the pesto.