The Best Basil Pesto

Toast the Pine Nuts: Place pine nuts in a small dry skillet over medium heat. Toast for 2–3 minutes, stirring often, until golden brown and fragrant. Set aside to cool slightly.

Blend the First Batch: In a food processor, combine half of the pine nuts, 3 cups of basil, 2 garlic cloves, ½ cup of Parmesan cheese, and the lemon zest. Process for about 30 seconds, until finely chopped.

Add Olive Oil: With the processor running on low speed, slowly drizzle in ¾ cup of olive oil until a smooth, creamy paste begins to form. Stop and scrape down the sides of the bowl as needed.

Add the Rest: Add the remaining pine nuts, basil, garlic, and cheese. Pulse a few times to combine. This keeps the texture slightly chunky and flavorful.

Finish & Season: Transfer the pesto to a bowl and stir in the remaining ¼ cup of olive oil. Season with salt and pepper to taste.

Store: Pour into an airtight jar and top with a thin layer of olive oil to prevent oxidation. Store in the refrigerator for up to 5 days.