THE VERY BEST BASIL PESTO RECIPE (AND TIPS) Recipe

Toast the pine nuts in a dry pan over medium heat for about 3-5 minutes until they are light golden brown. Keep an eye on them cuz they can burn quickly.

While the pine nuts cool down, roughly chop the garlic and fill a food processor with the basil leaves (tightly packed is best) and garlic.

Add the cooled pine nuts to the food processor along with the grated Parmesan cheese.

Sprinkle in a pinch of salt and some fresh ground black pepper before blending.

With the processor running, slowly drizzle in the extra virgin olive oil to help everything blend together evenly.

Stop the processor and check the consistency. If you feel like it needs a bit more brightness, add a squeeze of lemon juice.

Give it another quick pulse to mix in any extra seasoning you added.

Taste the pesto and adjust the salt and pepper if needed.

Scoop out the pesto and transfer it into a clean jar. You can use it right away or pop it in the freezer for later. Enjoy!