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Ingredients
- 2 cup Fresh basil leaves, packed
- 1 cup Pine nuts
- 1 clove Garlic clove
- 1 cup Parmigiano-Reggiano, finely grated
- 1 cup Extra-virgin olive oil
- 1 tbsp Fresh lemon juice
- 1 tsp Kosher salt
- to taste Freshly ground black pepper
Instructions
Place pine nuts in a dry skillet over medium-low heat. Toast for approximately 2-4 minutes, shaking frequently, until lightly golden and fragrant. Transfer immediately to a plate and cool completely.
Wash basil only if necessary and dry VERY thoroughly.
Add cooled pine nuts and garlic to a food processor. Pulse several times until finely chopped.
Add basil, Parmesan, lemon juice, salt and black pepper. Pulse in short bursts until finely chopped.
With the processor running at low speed, slowly stream in olive oil. Stop processing as soon as a cohesive pesto forms. Do not continuously blend longer than necessary because friction can heat the basil and dull its color.
Taste and adjust salt, lemon or olive oil. If tossing with pasta, loosen the pesto with a small amount of warm pasta water rather than cooking the pesto directly over high heat.
Nutrition per serving
180
Calories
4g
Protein
3g
Carbs
18g
Fat
