Ingredients
Equipment
Method
- Rinse and pat dry the basil leaves. Peel garlic cloves and grate Parmesan if needed.
- Add basil, garlic, pine nuts, and Parmesan to a food processor or blender. Pulse until coarsely chopped.
- While blending, slowly drizzle in the olive oil until the mixture becomes smooth and emulsified.
- Season with salt and pulse briefly. Adjust texture with more oil or a splash of water if desired.
- Use immediately or store in a jar with a thin layer of olive oil on top to preserve freshness.
Nutrition
Notes
Customize your pesto by using walnuts or almonds instead of pine nuts, or add lemon juice for brightness.