Ingredients:

  • 1 cup (tightly packed) fresh basil leaves (about 30g)
  • ⅓ cup (45g) pine nuts
  • ¾ cup (75g) freshly grated Parmesan cheese
  • 2-3 cloves garlic, minced (approx. 10g)
  • ⅓ cup (80ml) extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. (Optional) Toast Pine Nuts: Heat a dry skillet over medium heat. Add pine nuts and toast, shaking frequently, until lightly golden brown and fragrant (3-5 minutes). Remove from skillet and set aside to cool slightly.
  2. Combine Ingredients: Add basil, pine nuts (toasted or untoasted), Parmesan cheese, and garlic to the bowl of a food processor.
  3. Pulse and Drizzle: Pulse the mixture until coarsely chopped. With the food processor running on low, slowly drizzle in the olive oil until a smooth paste forms.
  4. Season: Season to taste with salt and freshly ground black pepper. Pulse briefly to combine.
  5. Store: Transfer the pesto to a clean jar. Store in the refrigerator for up to a week. For longer storage, consider freezing in ice cube trays and transferring to a freezer bag.