Prep Time::10 mins
Total Time::10 mins
Servings::4
Yield::1 cup
Ingredients
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3 cups packed fresh basil leaves, washed and thoroughly dried
2 large cloves garlic
¼ cup pine nuts, lightly toasted
½ teaspoon kosher salt
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
2 teaspoons freshly squeezed lemon juice
Directions
Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.
The Best Classic Pesto.Allrecipes Cook's Notes:
Toast your pine nuts by placing them in a small, dry skillet over medium heat. Cook, tossing often, until fragrant and very lightly toasted, about 5 minutes. Remove from the heat and let cool before using.
If not using the pesto immediately, transfer to an airtight container, drizzle a bit of olive oil on top, and refrigerate until ready to use, It will last in the fridge up to 2 weeks.