Basil Pesto Recipe

Place a small dry skillet over medium-low heat and add the pine nuts to the cold pan. Stir or swirl every 30 seconds for 3 to 4 minutes until lightly golden and fragrant, then immediately transfer to a plate and cool for at least 5 minutes.

Rinse the basil leaves under cold water and pat completely dry with paper towels or a salad spinner — wet basil will water down the pesto. Pull the leaves off the stems and discard the stems; peel the garlic cloves.

Using a microplane or the fine side of a box grater, grate the Parmigiano-Reggiano into a small bowl and set aside. Freshly grated cheese blends more smoothly than pre-grated.

Add the cooled pine nuts and peeled garlic cloves to the food processor and pulse 8 to 10 times until broken down into a coarse, crumbly mixture. Scrape down the sides with a spatula.

Add all the dry basil leaves to the food processor and pulse another 8 to 10 times until combined with the nut mixture. Scrape down the sides of the bowl again to ensure even blending.

With the processor running on low, slowly pour in the olive oil through the feed tube in a thin, steady stream. Once all the oil is added, scrape down the sides and pulse a few more times until you reach your desired consistency.

Add the grated Parmesan, lemon juice, salt, and black pepper, then pulse 5 to 6 times just until the cheese is incorporated. Taste and adjust seasoning as needed.

Spoon the finished pesto into a clean glass jar, press it down to eliminate air pockets, and pour a thin layer of olive oil over the top to seal. Refrigerate until ready to use.