Ingredients
Equipment
Method
- Begin by peeling the garlic. You want to use fresh cloves for the best flavor. Toss them into the bowl of your food processor. Make sure you remove any papery skin around the cloves.
- Add the pine nuts to the processor with the garlic. These will add a wonderful nutty flavor and a bit of texture to your pesto. Pulse these together until they are mostly minced but not completely smooth.
- Next, it’s time to add in the fresh basil. The aroma will be incredible! Measure out three cups, pack it lightly into a measuring cup, and then add it to the processor. Pulse a few times to chop it up.
- Now, sprinkle in the freshly grated Parmesan cheese and the salt. These ingredients will add a savory depth to your pesto. Pulse several times until everything is well blended.
- While the food processor is running, gradually stream in the olive oil through the top chute. This will help emulsify the pesto, creating a creamy consistency. If necessary, stop and scrape down the sides of the bowl to ensure everything is mixed well.
- Once the mixture is smooth and all ingredients are incorporated, taste it. You might want to adjust the salt or cheese to your liking. Each batch can be a little different depending on the flavor of the basil.
- If you’re using the pesto right away, you can toss it with your favorite pasta or use it as a spread. If not, transfer it to an airtight container.
- This pesto keeps well in the fridge for up to four days. Top it with a thin layer of olive oil to help prevent browning. You can also freeze it in ice cube trays for longer storage!
- Enjoy the vibrant flavors of your homemade pesto!
Notes
If you’re using the pesto right away, you can toss it with your favorite pasta or use it as a spread. If not, transfer it to an airtight container.