Ingredients:

  • 2 cups (50g) fresh basil leaves, packed (Genovese basil preferred)
  • 1/4 cup (35g) pine nuts
  • 2 cloves garlic, peeled
  • 1/2 cup (50g) Parmesan cheese, finely grated (Parmigiano-Reggiano is ideal)
  • 1/2 cup (120ml) extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Dry toast the pine nuts in a small skillet over medium heat until lightly golden and fragrant, stirring frequently. Be vigilant; they burn easily! Remove from the heat and let cool slightly.
  2. Place the basil leaves and garlic cloves in the food processor or blender.
  3. Pulse until coarsely chopped.
  4. Add the toasted pine nuts and grated Parmesan cheese to the food processor.
  5. Pulse again until the mixture is finely chopped but still has some texture.
  6. With the food processor running, slowly drizzle in the olive oil until the pesto comes together and is smooth but not overly liquid.
  7. Season with salt and freshly ground black pepper to taste.
  8. Taste the pesto and adjust seasonings as needed. Add more Parmesan for saltiness, garlic for sharpness, or olive oil for creaminess.
  9. Store the pesto in an airtight container in the refrigerator for up to 5 days. To prevent browning, drizzle a thin layer of olive oil over the top.