Ingredients
Scale
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1/3 cup pine nuts, toasted
- 3 garlic cloves, peeled
- Salt to taste
Instructions
- Toast the pine nuts in a dry skillet over medium heat until golden and fragrant; cool slightly.
- Add the basil leaves, toasted pine nuts, and garlic to a food processor. Pulse until coarsely chopped.
- Add the grated Parmesan and pulse to combine.
- With the motor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste.
- Taste and season with salt to your liking. If too thick, add a little more olive oil or a splash of water and pulse once.
- Transfer the pesto to a jar or bowl and serve right away or chill for later.
Notes
Use fresh basil for the best flavor and toast pine nuts carefully to prevent burning.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian