Ingredients
- 2 cups fresh basil leaves packed (about 4.2oz or 120 grams)
- 1/3 cup pine nuts
- 2 medium cloves garlic minced
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly-grated Parmigiano Reggiano
- pinch of kosher salt
- pinch of black pepper
Instructions
- Add the basil leaves, pine nuts, garlic, salt, and pepper to the food processor and chop/puree/blend for about 20 seconds. I like to add the garlic already minced just so that it's finer in the mixture and it incorporates easier, but you can also add it whole.
- Add the grated parmesan and process it/blend it until it’s all very finely chopped (it should take less than a minute).
- After everything has been finely chopped in the processor, while processing/blending, slowly add the olive oil. Adding it slowly while blending/processing helps emulsify the pesto.
- Taste the pesto and adjust it to your preference, adding more parmesan, salt, garlic, or olive oil to taste.
Notes
Pine Nuts – You could also use nuts like walnuts, pecans, or almonds instead. If using other nuts, chop them up before measuring 1/3 cup of chopped nuts.
Cheese – Pesto is often made with a combination of Parmigiano and Pecorino, although some make it with just Parmigiano or just Pecorino. You could try different variations (just Parmigiano, just Pecorino, or a mix of Pecorino and Parmigiano) to decide which one you like the best. I tried all these combinations, and they’re all delicious. Whichever one you get, don’t get the pre-grated cheese. Get a block of it and grate it at home.
Equipment - I used a food processor to make the pesto. If you don’t have a food processor, you can use a blender or do as our ancestors did and use a pestle and mortar.