10 minutes
A vibrant and aromatic pesto sauce made with fresh basil, garlic, toasted pine nuts, and extra-virgin olive oil.
Pine Nuts, toasted
cups
Fresh Basil Leaves, stemmed
0 oz
Garlic Clove, coarsely chopped
each
teaspoons
1. Toast Pine Nuts
Place the ½ cup of pine nuts in a small skillet over medium heat. Stir them gently and continuously for about 3 minutes, until they turn a golden brown.
2. Blend Pesto Ingredients
Combine the toasted pine nuts with the 3/4 cup of extra-virgin olive oil, 4 ounces of fresh basil leaves, 2 to 3 coarsely chopped garlic cloves, and ½ teaspoon of salt in a food processor or blender. Blend the mixture until it forms a smooth paste.
3. Taste and Adjust Seasoning
Taste the pesto and adjust the salt if necessary. Once you're satisfied with the seasoning, your pesto is ready to enjoy.
Use the freshest basil, parsley, or any other herbs you choose. Harvest your herbs in the morning when their oils are most concentrated for maximum flavor.
Adjust the balance of freshness from herbs, nuttiness from nuts, sharpness from garlic, and acidity from lemon juice to suit your palate. A hint of lemon zest can brighten the flavors.
Pulse ingredients in the food processor to prevent bruising herbs and to maintain a more textured, rustic pesto.
Use extra-virgin olive oil for its fruity, robust nature and add it slowly while processing to achieve a smooth, emulsified texture.
Use high-quality Parmesan or Pecorino cheese and grate it yourself to add richness and umami to your pesto.
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