Ingredients
For the Pesto Sauce
- 2 – 3 cloves garlic
- 3 Tbsp pine nuts
- 1 1/2 cups fresh basil leaves
- 1/4 cup fresh flat leaf Italian parsley
- 1/2 cup extra virgin olive oil
- 1/3 cup grated fresh Parmesan cheese
- 1/4 tsp kosher salt
- Black pepper and/or additional salt, to taste
Instructions
- Toast Garlic and Pine Nuts: Add the garlic cloves and pine nuts to a skillet over medium-low heat. Cook them while stirring occasionally for 3-5 minutes until they are lightly toasted and release a fragrant aroma. Be careful not to burn them. Remove from heat and set aside.
- Pulse Garlic and Pine Nuts: Transfer the toasted garlic and pine nuts to a food processor. Secure the lid and pulse about 7-10 times to roughly chop and combine.
- Add Herbs: Add the fresh basil leaves and Italian parsley to the food processor. Replace the lid and pulse another 7-10 times to combine the herbs with the garlic and pine nuts.
- Emulsify with Olive Oil: Turn the food processor on continuously. Slowly drizzle the extra virgin olive oil through the small hole in the lid, allowing the mixture to emulsify and come together as a smooth sauce.
- Add Cheese: Once the pesto is well combined, remove the lid and add the grated Parmesan cheese. Replace the lid and pulse a few more times to incorporate the cheese evenly.
- Season to Taste: Taste the pesto and season it with kosher salt and black pepper, adjusting to your personal preference.
Notes
- Use fresh, high-quality basil and olive oil for the best flavor.
- Toast the garlic and pine nuts lightly; avoid burning as it can create bitterness.
- Pine nuts can be substituted with walnuts or almonds if desired.
- Pesto can be stored in an airtight container in the refrigerator for up to one week, or freeze for later use.
- Add a squeeze of lemon juice if you want to brighten the pesto flavor even more.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
