Basil Pesto from Scratch
Fresh basil pesto made from basil, Parmigiano-Reggiano, toasted pine nuts, garlic and extra-virgin olive oil, with a touch of lemon to keep the flavor bright.
Ingredients
- 2 cups cup Fresh basil leaves, packed
- 1/3 cup cup Pine nuts
- 1 small clove Garlic clove
- 1/2 cup cup Parmigiano-Reggiano, finely grated
- 1/2 cup cup Extra-virgin olive oil
- 1 tbsp tbsp Fresh lemon juice
- 1/4 tsp tsp Kosher salt
- to taste pinch 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
Chef's Notes
Pair with pasta, sandwiches, chicken, salmon, roasted vegetables, potatoes, pizza or fresh bread. Yield: About 1 cup. Keep the basil and equipment cool and avoid over-processing. This helps preserve a brighter green color and fresher flavor. Never simmer finished pesto like a tomato sauce. If tossing with pasta, loosen the pesto with a small amount of warm pasta water rather than cooking the pesto directly over high heat. Storage: Transfer to an airtight container. Smooth the surface and cover with a very thin layer of olive oil. Refrigerate up to 4 days. Pesto can also be frozen in small portions.