Ingredients
- 50 g pine nuts
- 60 g fresh basil leaves1, (2 cups gently packed)
- 20 g freshly grated parmesan
- 3-4 garlic cloves, minced
- ½ tsp fine sea salt
- ½ tsp freshly ground black pepper
- 118 ml extra-virgin olive oil
Equipment
Method
- Toast the Pine Nuts: Toast your pine nuts over medium-low to medium heat in a small skillet until lightly browned and fragrant. The oils will begin to shimmer on the exterior and there will be light brown spots on the nuts when they're done. Remove from heat and place the nuts on a clean plate or bowl and let them cool for a few minutes.
- Process the Basil and Nuts: Once the nuts are cool enough to handle (they can still be a bit warm), add them to a food processor with a blade attachment along with the fresh basil. Pulse or use a chop setting until the basil leaves are finely chopped.
- Blend in the Cheese, Garlic, and Seasoning: Add in the grated parmesan, mined garlic, salt, and pepper. Pulse or use a low speed to roughly chop and blend everything together until it appears more like a paste.
- Drizzle in the Olive Oil: Once the pesto looks like a paste, set the blend speed to low and slowly drizzle in the olive oil to emulsify. This should take 30-60 seconds. Once it is well blended into a sauce, turn it to high for another 15-30 seconds or until desired consistency is reached.
- Serve or Refrigerate: Serve immediately or cover and set aside in the fridge up to a week. Cover with a thin layer of olive oil to prevent oxidation and mold growth.
- Freezing Instructions: On a baking sheet, lay down a piece of parchment paper. Evenly spread the pesto on the parchment paper and place in the freezer immediately. Once completely frozen, break or cut into pieces and freeze for up to a year. If making multiple batches, cover with another piece of parchment paper between batches to prevent browning.