16 minutes
A flavorful pesto made with fresh basil and parsley, toasted pine nuts, and Parmesan cheese, perfect for pasta.
Garlic Clove, unpeeled
each
cups
cups
tablespoons
to taste
to taste
tablespoons
Parmesan Cheese, finely grated
cups
1. Toast Garlic
Place the unpeeled garlic cloves in an 8-inch skillet over medium heat and let them toast for about 8 minutes, turning occasionally until they are spotty brown. Let the garlic cool until you can handle it comfortably, then peel and chop it.
2. Toast Pine Nuts
Toast the pine nuts in the same skillet over medium heat for about 2-4 minutes, stirring frequently until they turn golden and fragrant.
3. Prepare Herbs
Place the basil and parsley leaves in a 1-gallon zipper-lock bag. Using a meat pounder or a rolling pin, gently pound the leaves until they are bruised and wilted.
4. Process Pesto
In a food processor, combine the chopped garlic, toasted pine nuts, bruised basil, parsley, and ½ teaspoon of salt. Process for about a minute until smooth. Gradually add the extra-virgin olive oil and continue to process until well-incorporated and glossy.
5. Add Parmesan
Transfer the mixture to a small bowl and stir in the finely grated Parmesan cheese until the pesto has a consistent texture. Taste and season with salt and pepper as needed.
Ensure you use the freshest basil and parsley possible, ideally from a farmers' market or your garden, to capture the peak essential oils for maximum flavor.
Opt for high-quality extra-virgin olive oil to add a fruity and peppery dimension to your pesto as it carries flavors beautifully.
Freshly grate high-quality Parmigiano-Reggiano or Pecorino Romano using a microplane to avoid anti-caking agents and ensure a fluffy texture.
Adjust your pesto ingredients as you go, adding lemon juice or salt to get the perfect herby balance that suits your taste.
Use a food processor to pulse ingredients, adding oil slowly to avoid overheating the herbs, which can lead to color loss.
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