Ingredients
Units
Scale
- 2 large garlic cloves
- 1/2 cup pine nuts
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil (see NOTES 1 for substitutions)
- 1/2 teaspoon fine sea salt (see NOTES 2 for substitutions)
- 1/4 teaspoon freshly ground black pepper
- Juice of 1/2 lemon
Instructions
- In a food processor, pulse garlic, pine nuts, and lemon juice until finely chopped.
- Add basil and pulse 5–6 times until chopped but not pureed.
- Add grated Parmesan cheese and pulse a few more times to incorporate.
- With the food processor running, slowly drizzle in the olive oil. Scrape down the sides and continue blending until the mixture is mostly smooth but still has texture.
Equipment
Beautiful 2-Speed Immersion Blender with Chopper & Measuring Cup, White Icing by Drew Barrymore
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Le Parfait Wide Mouth 350ml (12oz) French Glass Jar w/Airtight (Pack of 4)
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- Salted Add-Ins: Instead of salt, use anchovies, capers, or miso.
- Oil Options: Avocado and sunflower oil work well if you’re out of olive oil.
Storage
- Refrigerator: Store in an airtight container for up to 1 week. Pour a thin layer of oil on top to help preserve freshness.
- Freezer: Spoon pesto into an ice cube tray. Freeze until solid, then transfer cubes to a freezer-safe bag. Use directly in hot dishes as needed.
- Prep Time: 5 minutes
- processing time: 5 minutes
- Category: Sauce
- Method: Food Processor
- Cuisine: Italian