Basil Pesto Recipe

Toast the Pine Nuts and Garlic – In a small dry skillet over medium heat, toast the pine nuts and whole, peeled garlic cloves for 2 to 3 minutes, stirring frequently, until lightly golden and fragrant. Let cool slightly.

Blend the Base Ingredients – In a food processor, combine the toasted pine nuts, peeled garlic cloves, lemon juice, salt, and a few grinds of black pepper. Pulse until finely chopped.

Add Basil – Add the fresh basil leaves and pulse again until combined. Scrape down the sides of the bowl as needed.

Stream in Olive Oil – With the processor running, slowly drizzle in extra-virgin olive oil. If you'd like a thinner consistency, add 1 to 2 tablespoons more olive oil and pulse again.

Add Parmesan – Add the Parmesan cheese and pulse just a few more times until evenly incorporated. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.