A traditional Italian sauce made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil.
15 minutes
A traditional Italian sauce made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil.
Garlic Clove, unpeeled
each
Pine Nuts, toasted
cups
Basil, tightly packed
cups
tablespoons
teaspoons
tablespoons
Parmesan Cheese, finely grated
cups
to taste
1. Garlic Toasting
In a medium skillet over medium heat, shake 3 unpeeled garlic cloves until they're softened and show spotty browning, about 8 minutes. Allow to cool.
2. Pine Nut Roasting
In the emptied skillet, toast ¼ cup pine nuts until golden, stirring frequently to prevent burning, taking 2 to 4 minutes. Set aside.
3. Garlic and Herb Processing
Peel and coarsely chop the cooled garlic cloves. Bruise the basil and parsley leaves by placing them in a large zipper-lock bag and firmly pressing with the flat side of a meat pounder or a rolling pin.
4. Pesto Creation
In a food processor, blend the chopped garlic, toasted pine nuts, bruised basil and parsley leaves, and ½ teaspoon of salt until finely chopped, about 1 minute, scraping the sides as necessary. While processing, gradually pour in 7 tablespoons of olive oil to achieve a smooth consistency.
5. Final Touches
Transfer the pesto to a bowl, fold in ¼ cup of finely grated Parmesan cheese, and season with salt and freshly ground black pepper to taste. Adjust seasoning if needed.
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