Our Best Basil Pesto
★★★★★
PREP TIME
5 minutes
COOK TIME
3 minutes
MAKES
about 3/4 cup
Ingredients
1/4 cup
raw pine nuts
10 tablespoons
extra-virgin olive oil, divided
1/4 cup
finely grated Parmigiano-Reggiano (about 1/2 ounce)
1
garlic clove, grated
3/4 teaspoon
kosher salt
5
loosely packed cups basil leaves (from a 2-ounce bunch)
Instructions
- Set a small strainer over a small bowl. Combine the pine nuts and 4 tablespoons of oil in a small pan set over medium-low heat. Swirling occasionally, toast the pine nuts until golden, 3 to 5 minutes. Pour the pan’s contents into the strainer. Let nuts cool completely.
- Once the nuts are cool, combine them and their oil, the cheese, garlic, salt, and remaining olive oil in a food processor. Pulse until coarsely chopped, scraping down as needed. Add the basil leaves and pulse just until the pesto becomes smooth, again scraping down if needed. Use immediately, store in an airtight container in the fridge for up to 3 weeks (though, the sooner you use it, the better-tasting it will be), or the freezer for up to 3 months.
